Preheat oven at 425° F. Preheat grill.

Marinate chicken in 4 oz. Chef Tim's Sweet Balsamic Vinaigrette + 1 tbsp. Chef Tim's Savory All-Purpose Seasoning.

Toss cut potatoes with 1 tbsp. olive oil and 2 tsp Chef Tim's Savory All-Purpose Seasoning. Place seasoned potatoes on sheet pan and bake in preheated 425° F oven for 45 minutes.

Boil 4 quarts water with 1 tbsp. kosher salt and boil green beans for approximately 7 to 8 minutes. Drain and let sit for a few minutes, then toss in 4 oz Sweet Balsamic Vinaigrette and 2 oz crumbled feta cheese.

Grill marinated chicken cutlets until minimum of 165° F (until juices run clear; approximately 9 minutes per side for a 6 oz Chicken Breast). Times vary depending on grill and heat variances.

This meal is easily done in less than an hour. The chicken lightly marinades while the quick prep is done on the potatoes and beans. Everything times out very nicely with a hearty meal for any time of year.