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1 tbsp. (15 ml) olive oil
8 new potatoes, washed, cut in half, and blanched in salted water
4 cups green beans, trimmed, washed, and blanched in salted water
4 small red onions, peeled and halved
1 clove garlic, chopped
1 tbsp. (15 ml) fresh parsley, chopped
1 tbsp. (15 ml) fresh rosemary, chopped
Salt and pepper to taste
Place all marinade ingredients and chicken breasts in a large sealable plastic bag. Seal the bag and massage to mix well. Marinate in the refrigerator for 6 hours.
Preheat oven to 375°F (190°C).
Heat a little olive oil in a grooved skillet and grill chicken breasts over high heat for 4 to 6 minutes on each side. Remove from heat, place chicken breasts on a baking sheet and finish cooking in oven for around 12 minutes or until a meat thermometer inserted in the chicken reads 165°F (74°C).