Go Back
Delicious herb grilled chicken with crispy fries and a garden salad

Herb Grilled Chicken Breast with Fries & Garden Salad

This dish features flavorful marinated chicken with crispy fries and a fresh garden salad, perfect for any meal.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Chicken Marinade
  • 4 pieces chicken breasts Choose firm, pale pink pieces
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried parsley
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp lemon juice
For the Fries
  • 4 large potatoes, cut into fries Heavy for their size is preferable
  • 2 tbsp vegetable oil
  • 1 tbsp salt, to taste
For the Salad
  • 2 cups romaine lettuce, chopped
  • 1 medium cucumber, sliced
  • 2 medium tomatoes, sliced
  • 1/2 medium red onion, thinly sliced
  • 1/4 cup mayonnaise Can be substituted for a vegan alternative
  • 1 tbsp lemon juice
  • 1 tsp garlic powder
  • 1 tsp salt and pepper, to taste

Method
 

Marinate the Chicken
  1. In a bowl, combine olive oil, minced garlic, oregano, parsley, paprika, lemon juice, salt, and pepper.
  2. Toss in the chicken breasts, coating them well. Let this mixture sit for 30 minutes.
Prepare the Fries
  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, toss the cut potatoes with vegetable oil and a pinch of salt.
  3. Spread them evenly on a baking sheet and bake for 30-35 minutes until they turn golden and crispy.
Grill the Chicken
  1. Heat your grill over medium-high heat.
  2. Place the marinated chicken breasts on the grill, cooking for about 5-6 minutes on each side until nicely charred and the internal temperature reaches 165°F (74°C).
Make the Salad & Dressing
  1. On a large serving platter, arrange the chopped romaine, cucumber slices, tomatoes, and thinly sliced red onion.
  2. In a small bowl, combine mayonnaise, lemon juice, garlic powder, salt, and pepper to create your dressing.
  3. Mix until smooth and creamy.
Assemble and Serve
  1. Place the grilled chicken beside the crispy fries and colorful salad.
  2. Serve with the creamy dressing on the side.

Notes

Store leftovers in an airtight container in the fridge for 3-4 days. Freezing is possible for up to 3 months. To reheat, use an oven at 350°F (175°C). Consider soaking fries in water for 30 mins for added crunch.