Dress That Salad Chicken

INGREDIENTS

4 tsp. Dress That Salad

1/2 tsp. Kosher salt

3 tbsp. lemon juice 

1/3 cup olive oil

1 tsp. dijon mustard 

1 1/2 lb. boneless skinless chicken breasts, cut in strips

1 bag baby potatoes, 1.5 lbs, cut in half

1 bag washed and trimmed raw green beans, 12 ounce

Directions: Preheat oven to 350 degrees and move one rack to the top and one rack to the bottom. Whisk together first 5 ingredients in a small bowl. Divide marinade evenly between three bowls. Add potatoes to the first bowl, toss to coat and add potatoes and marinade to a sheet pan, arranging potatoes cut side down in 1/3 of the pan. Add green beans to the second bowl, arrange beans next to potatoes on sheet pan, leaving 1/3 open for the chicken. Place pan in oven on bottom rack for 10 minutes. In the meantime, pat chicken dry with paper towels and add chicken to the last bowl and toss to coat. When the 10 minutes are up, add chicken to the pan in the remaining space (you may need to crowd the potatoes and beans to fit the chicken). Place pan on top shelf. Return to oven for 20 minutes or until chicken is cooked to 160 degrees on a meat thermometer and the potatoes are fork tender.