Lemony Chicken, Potato and Green Bean Salad

Simple yumminess. Delicious warm or cold. That’s all I have to say.

(Adapted from Everyday with Rachel Ray.)

red potatoes, quartered (about 1 ½ pounds)

green beans (lots)

¼ cup EVOO

1-2 tbsp olive oil

1 lemon (zested and juiced)

1 egg, beaten

¼ cup brown rice flour (or all-purpose flour for wheat-eaters)

¼ cup chicken broth

dried parsley

2-3 skinless boneless chicken breasts (pounded) or chicken cutlets or chicken tenders (you just need thin chicken)

1. Fill a large saucepan halfway with water. Add the potatoes and bring the water to a boil. Cook about 10 minutes, until the potatoes are tenderly poke-able, but not crumbly.

2. Use a slotted spoon to transfer the potatoes to a colander and add the green beans to the boiling water. Cook for 2 minutes.

3. Dump the green beans and water into the potato-filled colander.

4. Combine ¼ cup EVOO, the lemon zest and half of the lemon juice in a large bowl. Add the potatoes and green beans and toss to coat.

5. Set up two shallow dishes. Place the beaten egg in one dish and the flour in the other.

6. Heat the olive oil in a large nonstick skillet over medium high heat.

7. Dip the chicken in the flour, then the egg, then the flour, then the skillet. Cook, turning once, until the chicken is golden (about 8 minutes).

8. Transfer the chicken to a cutting board and cut into strips. Add the chicken to the bowl of potatoes and green beans.

9. Add chicken broth to the skillet and reduce the heat to medium. Cook, scraping up any brown bits, for about a minute.

10. Remove the skillet from the heat and stir in the rest of the lemon juice. Pour the pan sauce over the chicken, potatoes and green beans. Sprinkle with dried parsley and toss.