Chicken with warm potato salad

Ingredients:

• 450 g new potatoes with yellow skin, cut into halves
• 560 g chicken breast fillet
• 110 g green beans, trimmed and cut into pieces
• 60 g goat cheese, crumbled
• 85g canned roasted red pepper, finely chopped
• 1 tbsp red wine vinegar
• 3 tbsp. extra virgin olive oil
• Freshly ground pepper
• Coarse salt
• Juice of 1 lemon
• 3 cups young arugula (about 55 g)
• 3 green onions (white and light green parts only), thinly sliced

Preparation:

1. Place the potatoes in a medium saucepan, cover with water, and season with salt. Bring to a boil, then reduce heat to medium and simmer for 12 minutes, until almost tender.
   
   Add the green beans and continue cooking for another 3 minutes, until the beans and potatoes are fully cooked. Drain and transfer the vegetables to a large bowl.
   
   Add red pepper, wine vinegar, green onions, 2 tablespoons olive oil, salt and black pepper to taste, mix gently and set the salad aside.
2. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat a large nonstick skillet over medium-high heat.
   
   Add the remaining 1 tablespoon of olive oil, then add the chicken breasts and fry for 2-3 minutes on each side until golden brown. Remove from heat and drizzle with lemon juice.
3. Add arugula to the potato salad and toss. Top with goat cheese. Serve warm with the chicken.