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1
In a medium sized bowl, combine the tomatoes with a dash of salt, a few good grinds of black pepper, thyme, and a good drizzle of EVOO, then transfer to an oven set to 350 degrees, for 20-25 minutes.
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2
This is your sauce.
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3
In the same bowl used for first recipe (why dirty a second bowl?
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4
), toss together the potatoes, lemon zest, rosemary, a good drizzle of EVOO, and season lightly with salt and pepper.
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5
Transfer to a sheet pan and place in the same oven set at 350 degrees for approximately 25-30 minutes until nicely colored, stirring once to prevent burning.
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6
In a small pot with boiling water add enough salt until it tastes like the ocean, then cook the green beans for 1 to 2 minutes.
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7
The beans should be cooked but still have some snap remaining.
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8
Drain and immediately transfer to the bowl of ice water.
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9
Drain once the beans are cooled.
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10
For the chicken breasts: Sandwich the chicken breasts between two sheets of plastic wrap and pound them evenly to 1/3 inch in thickness.
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11
Season with salt and pepper and grill until when cut, the juice runs clear, approximately 3 minutes on each side.
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12
Serve the vegetables with an optional spritz of lemon juice to taste, topped with the sliced chicken, in addition to a nice spoonful of roast tomatoes.
