Chicken Nicoise
Elevate your salad game with this vibrant and hearty Chicken Nicoise, a protein-packed twist on the French classic. Tender, golden-seared chicken breasts take center stage, accompanied by creamy baby potatoes, crisp blanched green beans, juicy cherry tomatoes, briny kalamata olives, and perfectly boiled egg quarters. Nestled on a bed of fresh mixed greens and drizzled with a zesty Dijon vinaigrette made with red wine vinegar and a hint of garlic, this dish is the ultimate balance of bold flavors and nourishing ingredients. Ready in under an hour, this one-bowl wonder is perfect for a wholesome lunch, elegant dinner, or meal prep favorite. Savor every bite of this stunning salad that’s as delicious as it is Instagram-worthy!
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Ingredients
- 2 pieces boneless, skinless chicken breasts
- 500 grams baby potatoes
- 200 grams green beans, trimmed
- 200 grams cherry tomatoes, halved
- 100 grams kalamata olives, pitted
- 3 pieces eggs
- 100 grams mixed greens
- 5 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 3 tablespoons red wine vinegar
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Directions
Step 1
Season the chicken breasts with a pinch of salt and black pepper on both sides.
Step 2
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Cook the chicken breasts for 5-6 minutes per side, or until they are golden brown and cooked through. Remove from the skillet and set aside to rest before slicing.
Step 3
While the chicken cooks, bring a pot of salted water to a boil. Add the baby potatoes and cook for 10-12 minutes, or until fork-tender. Drain and set aside to cool slightly. Slice the potatoes in half.
Step 4
In the same pot, blanch the green beans by boiling them for 2-3 minutes. Transfer them to a bowl of ice water to stop the cooking process. Drain and set aside.
Step 5
In a small saucepan, place the eggs in cold water and bring to a boil. Turn off the heat, cover, and let the eggs sit for 9 minutes. Peel the eggs and slice them into quarters.
Step 6
To make the dressing, whisk together 3 tablespoons of olive oil, Dijon mustard, red wine vinegar, minced garlic, dried oregano, and a pinch of salt and black pepper in a small bowl.
Step 7
Arrange the mixed greens on a large serving platter or individual plates. Top with sliced chicken, baby potatoes, green beans, cherry tomatoes, kalamata olives, and boiled egg quarters.
Step 8
Drizzle the Dijon vinaigrette over the salad and toss lightly before serving. Enjoy your Chicken Nicoise!
Nutrition Facts
| Serving size | (1728.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2068.0 |
| Total Fat 112.3g | 0% |
| Saturated Fat 21.3g | 0% |
| Polyunsaturated Fat 6.7g | |
| Cholesterol 853.8mg | 0% |
| Sodium 4641.8mg | 0% |
| Total Carbohydrate 122.5g | 0% |
| Dietary Fiber 21.1g | 0% |
| Total Sugars 16.7g | |
| Protein 145.6g | 0% |
| Vitamin D 126.5IU | 0% |
| Calcium 414.9mg | 0% |
| Iron 16.2mg | 0% |
| Potassium 4500.1mg | 0% |
Source of Calories