Grilled chicken + potato and bean salad

Boil the mini red potatoes, starting with cold salted water. Cook until fork tender (not too tender). Once cooked, halve the potatoes and season with salt and pepper while still hot. Let the potatoes cool down. Steam the green beans for 5-7 minutes. Once done, shock them in iced water. Make the dressing: 3 tbsp of dijon mustered, 2 tbsp of olive oil, 1 tbsp of lemon juice, salt and pepper. When beans and potatoes have cooled a bit, toss them together with dressing.

Marinate the chicken breast in olive oil, lemon, salt, pepper and cilantro. Fry in some olive oil, 3 minutes each side. Add a nub of butter and baste the top of the breast a bit. Roast in the preheated oven for 11-13 minutes. Take out of the oven and let it rest.