1 lb boneless skinless chicken breast and/or thigh, cut into 1-inch slices
2 large cloves of garlic, finely chopped
1 1/2 teaspoons dijon mustard
1/2 teaspoon grainy mustard (or dijon)
1/2 teaspoon thyme leaves
1 teaspoon salt
pinch of red chili flakes
pepper to taste
1 Tbsp + 2 teaspoons olive oil, divided
1/2 lb green beans
1 cup baby new potatoes, scrubbed and rinsed well and halved/quartered depending on size of potato
1/4 of a large red onion, thinly sliced
1/4 cup cherry tomatoes
1/4 teaspoon garlic powder
salt and pepper to taste
Preheat oven to 400 degrees F on convection or 425 degrees F without convection.
Marinade chicken: in a large bowl, combine sliced chicken, garlic, mustard, thyme, salt, chili flakes, pepper, and 1 Tbsp olive oil. Squeeze in half of a small lemon and slice the other half into circles and add to chicken. Mix well, cover with a lid, and refrigerate for 30 minutes - 2 hours (If you don't have to let the chicken marinade in the fridge, that's okay!)
After chicken is almost done marinating, spread the potatoes on a large parchment-lined sheet pan and drizzle with a little oil and salt. Roast in the oven for about 15 minutes.
Remove sheet pan from oven and add green beans, tomatoes, garlic powder, a pinch of salt, pepper, and 1-2 teaspoons of oil. Toss well.
Place chicken on top of vegetables and cook for 20-30 minutes, or until chicken and vegetables are cooked through. Enjoy!