Baked Chicken Breast with Baked Potato and Green Beans

Ingredients

• 4 pcs potato (large Russet, about 8-10 oz each)
• 1 tbsp olive oil
• 0.5 tsp salt (coarse sea salt preferred)
• 0.5 tsp black pepper (freshly ground)
• 4 tsp butter (unsalted, for serving)
• 4 tbsp sour cream (for serving)
• 2 tbsp chives (freshly chopped, for serving)

Instructions

1. 1

   Prepare the potatoes

   • Preheat your oven to 400°F (200°C).
   • Scrub the potatoes thoroughly under running water and pat them completely dry with a towel.
   • Pierce each potato 5-6 times on all sides with a fork. This allows steam to escape and prevents them from bursting.
2. 2

   Season the potatoes

   • Place the dry potatoes in a bowl, drizzle with olive oil, and rub to coat the skins evenly.
   • Sprinkle generously with coarse salt and black pepper, rubbing it into the skin.
3. 3

   Bake to perfection

   • Place the seasoned potatoes directly on the middle oven rack. Do not use a baking sheet, as direct heat helps crisp the skin.
   • Bake for 50-60 minutes, or until the skin is crisp and the center is tender and easily pierced with a fork.
4. 4

   Serve

   • Carefully remove the potatoes from the oven using tongs.
   • Slice each potato open lengthwise and fluff the inside with a fork to release steam.
   • Top with a teaspoon of butter, a tablespoon of sour cream, and a sprinkle of fresh chives. Serve immediately.

Ingredients

• 1 lb Green Beans (Fresh, ends trimmed)
• 2 cup Water (For steaming, will not be consumed)
• 1 tbsp Olive Oil (Extra virgin recommended)
• 0.25 tsp Salt (Or to taste)
• 0.25 tsp Black Pepper (Freshly ground)

Instructions

1. 1

   Prepare the Green Beans

   • Rinse the green beans thoroughly under cold running water.
   • Pat them dry with a paper towel.
   • Snap or trim the tough stem ends off each bean.
2. 2

   Set Up the Steamer

   • Pour about 1-2 inches of water into a large pot or saucepan.
   • Place a steamer basket inside, ensuring the water level is below the bottom of the basket.
   • Bring the water to a rolling boil over medium-high heat.
3. 3

   Steam the Green Beans

   • Carefully place the trimmed green beans into the steamer basket, arranging them in a single layer if possible.
   • Cover the pot with a tight-fitting lid and reduce the heat to medium.
   • Steam for 5-7 minutes. The beans are done when they are bright green and crisp-tender (easily pierced with a fork but still have a slight bite).
4. 4

   Season and Serve

   • Turn off the heat and carefully remove the steamer basket from the pot.
   • Transfer the hot green beans to a serving bowl.
   • Immediately drizzle with olive oil and sprinkle with salt and freshly ground black pepper.
   • Toss gently to coat evenly and serve warm.