Citrus Chicken, Green Beans and Potatoes

Shortly after I had B my sister came to town to do the meet and greet. One of the best things she did for me was take me to whole foods and purchase about 10 lbs of meat which she then marinated and froze in individual portion sizes for me to pull out at a later date. It was awesome to have a protein ready to go whenever I need, especially one that had already been certified tasty and delicious. This citrus marinade was one of the chickens she made and I have been in love with it ever since.  It is light and fresh even out of the freezer. I love that it freezes well and that it is so versatile (it is also awesome on flank steak or fish.)

I know the list of ingredients in this dish sounds a bit funny but it actually molds together really well. The dish was totally created out of one of those last minute fridge digs where your kid is already napping and you are wondering why you didn’t think about going to the store that morning. Since the salad is made out of hearty vegetables it stands up well to time which made it a great pre-cooked meal which meant that B and I got to head to the pool for one of our final afternoon swims of the summer.  

Save a ½ C of the marinade to dress the salad which ties all the flavors back together really nicely.

Marinade:

1 orange, zested, juiced

1 lemon, zested, juiced

1 lime, zested, juiced

¼ C EVOO

2 garlic cloves, diced

1/8 tsp cayenne pepper

S&P on the meat

1 lb boneless chicken thighs or breasts

3 C small potatoes, quartered

2 C green beans

2 hard boiled eggs

½ C fresh basil, chopped

1 orange, segmented and seeded

1 tbs whole grain mustard

1 tsp rice wine vinegar

EVOO

S&P

Marinate the chicken for at least an hour, up to overnight. Toss potatoes in S&P and EVOO and roast them for 30 minutes at 400. I did this in the toaster oven because I didn’t want to heat my house up and it worked great. In a large bowl mix reserved marinade, mustard, vinegar, chopped basil and egg. Blanch green beans and add to the mixture, add orange segments and potatoes when they have finished cooking and toss until incorporated. Serve chicken on a bed of the salad or cut into chunks and toss in the bowl.