Summary

Ingredients

• 400 g chicken breast fillet (s)
• 8 medium potato (s)
• 50 ml olive oil
• 2 sprig rosemary
• 200 g beans, reen
• 10 small cocktail tomatoes
• salt and pepper

For the marinade:

• 100 ml balsamic vinegar
• 50 ml olive oil
• 5 tablespoon honey
• 1 teaspoon, leveled salt
• 2 clove (s) garlic, chopped
• 0.5 teaspoon ½ chilli flakes
• 1 tablespoon thyme, chopped

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Instructions

1. Mix the ingredients for the marinade well in a bowl. Cut the chicken breast fillet into pieces, place in the bowl and chill in the marinade for about 1 hour.
2. Preheat the oven to 160 degrees circulating air.
3. Quarter the potatoes and spread them on a baking sheet. Drizzle with the olive oil, season with salt, pepper and add the sprigs of rosemary.
4. Bake the potatoes for about 20 minutes. Then raise the temperature to 180 degrees. Halve the tomatoes and place on the tray with the beans. Place the marinated chicken on top, pour some marinade over it and bake in the oven for another 30 minutes.