Name: Bastille Day Grilled Chicken with Herbed Fingerling Potatoes & Haricots Verts
Prep time: 40 min
Total time: 40 min
Yield: 2 servings
Ingredients: 2 (6 oz) boneless, skinless chicken breasts; 1/2 cup plain Greek yogurt (nonfat); 1 tbsp lemon juice; 2 tsp Dijon mustard; 2 garlic cloves, minced; 1/2 tsp smoked paprika; 1/2 tsp dried oregano; 1/2 tsp kosher salt; 1/4 tsp black pepper; 1 tbsp olive oil; 2 cups haricots verts (French green beans), trimmed; 1/2 cup cherry tomatoes, halved; 1 tbsp chopped fresh parsley (for garnish); 1/2 lb fingerling potatoes, halved; 2 tbsp unsalted butter; 2 sprigs fresh thyme; 1 small shallot, finely chopped; 1 tbsp white wine vinegar

Bastille Day Grilled Chicken with Herbed Fingerling Potatoes & Haricots Verts

miradugm

Remixed from Bastille Day Grilled Chicken with Herbed Quinoa & Green Beans by miradugm()

Celebrate Bastille Day with a refined French-inspired meal that replaces the usual brown rice with a classic side of buttery fingerling potatoes sautéed with shallots and thyme. The tender haricots verts tossed with cherry tomatoes and olive oil add a crisp, fresh contrast. The grilled chicken, marinated in a tangy yogurt-mustard blend with smoked paprika and oregano, remains the star. This thoughtful pairing elevates the meal with authentic French flavors and textures, perfect for a festive summer dinner that delights the senses while keeping it balanced and satisfying.

Ingredients

Instructions

In a bowl, mix Greek yogurt, lemon juice, Dijon mustard, minced garlic, smoked paprika, oregano, salt, and pepper.
Add chicken breasts, coating well. Marinate for at least 15 minutes (up to 2 hours for more flavor).
Preheat oven to 400°F (200°C). Toss fingerling potatoes with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and tender, turning halfway through.
While potatoes roast, steam haricots verts until crisp-tender, about 4-5 minutes. Toss with olive oil and cherry tomatoes.
Heat a grill pan or skillet over medium-high. Remove chicken from marinade, grill 5-7 minutes per side until cooked through (internal temp 165°F).
In a small skillet, melt butter over medium heat. Add chopped shallot and thyme sprigs; cook until shallots are translucent and fragrant, about 3 minutes. Remove thyme sprigs and stir in white wine vinegar. Drizzle this butter sauce over roasted potatoes.
Let chicken rest 3 minutes, then slice.
Plate roasted fingerling potatoes with butter shallot sauce, top with sliced chicken, and arrange haricots verts and tomatoes alongside. Sprinkle parsley over everything.
Serve immediately, enjoying the fresh, festive flavors with a classic French twist!