Grilled Chicken 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

• 1.5 lb fresh green beans (ends trimmed)
• 8 cup water (for boiling)
• 1 tbsp salt (for blanching water)
• 2 cup ice cubes (for ice bath)
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 4 pcs garlic cloves (finely minced)
• 0.5 tsp black pepper (freshly ground)
• 1 tbsp lemon juice (freshly squeezed)
• 0.25 cup sliced almonds (toasted, for garnish)

Instructions

1. 1

   Prepare for Blanching: Bring a large pot of water to a rolling boil and add 1 tablespoon of salt. While the water heats, prepare an ice bath by filling a large bowl with cold water and ice cubes. Set it aside.

2. 2

   Blanch and Shock the Green Beans: Add the trimmed green beans to the boiling water. Cook for 2-4 minutes, until they turn bright green and are crisp-tender. Immediately use a slotted spoon to transfer the beans to the prepared ice bath. Let them cool completely for 2 minutes to stop the cooking process, then drain thoroughly in a colander.

3. 3

   Sauté the Aromatics: In a large skillet or pan, melt the butter with the olive oil over medium heat. Add the minced garlic and cook for 30-60 seconds until fragrant, stirring constantly. Be careful not to let the garlic brown or burn.

4. 4

   Combine and Finish: Increase the heat to medium-high. Add the drained green beans to the skillet. Toss well to coat in the garlic butter and sauté for 3-4 minutes, until the beans are heated through. Remove the skillet from the heat.

5. 5

   Season and Serve: Stir in the fresh lemon juice, the remaining 1/2 teaspoon of salt, and freshly ground black pepper. Toss to combine. Transfer to a serving dish, garnish with toasted sliced almonds, and serve immediately.