Chicken with green beans and potatoes in Italian dressing

Ingredients:

• 450 g of skinless and boneless chicken breasts
• 220 g green beans, ends removed
• 200 g potatoes, cut into 1 cm pieces.
• 0.5 cup Italian herb and garlic dressing
• 0.5 cups thinly sliced ​​roasted sweet pepper
• Half a small red onion, thinly sliced
• 150 g of small arugula or small spinach
• 0.5 cup crumbled goat cheese

Preparation:

1. Preheat oven to 220°C. Spray a baking sheet with cooking spray and place it in the oven while it preheats.
2. In a large bowl, combine the green beans with the potatoes and 2 tablespoons of the Italian herb-garlic dressing. Season with salt and pepper. Arrange on one side of a preheated baking sheet, leaving room for the chicken. In the same bowl, combine the chicken with 2 tablespoons of the remaining dressing. Season with salt and pepper.
3. Place the chicken breasts on a baking sheet. Bake until the potatoes and green beans are tender and browned and the chicken is cooked through, 18-20 minutes. Let the chicken rest for 5 minutes while you prepare the salad.
4. Combine the bell pepper, onion, green beans, and potatoes in a large bowl. Drizzle with the remaining dressing and toss. Add the arugula and toss again. Divide the salad among 4 plates and sprinkle with goat cheese. Slice the chicken across the grain and divide among the plates.