Grilled Chicken, Lemon- Shallot Arugula Salad, and Smashed Potatoes

Get ready for a mouthwatering meal that's sure to impress! This is light, fresh, and filling. The perfect spring-time meal! Start off by throwing some juicy chicken breasts on the grill, seasoned up with a mix of herbs and spices that'll have your taste buds dancing. On the side, whip up a tangy lemon-shallot arugula salad that's bursting with flavor, thanks to the zesty lemon and sweet shallots mixed with peppery arugula. And don't forget about those smashed potatoes – crispy on the outside, fluffy on the inside, and loaded with garlicky goodness. This trio of deliciousness is guaranteed to leave you wanting seconds!

Ingredients: (Serves 2)

• 2 chicken breasts

  • For seasoning: garlic powder, salt, pepper, and drizzle of olive oil

• 4 cups arugula

  • 1/4 shaved parmesan cheese, for topping

  • 1 shallot, chopped

• 8 small/medium sized potatoes, or 12 mini/baby potatoes

  • 1/4 tablespoon salt, for boiling

  • For seasoning: garlic powder, dried rosemary, salt, pepper, and drizzle of olive oil

  • Optional: chopped parsley, to garnish

• Lemon Shallot Dressing: (To top the salad and chicken)

  • 3 tablespoons extra-virgin olive oil

  • 1.5 tablespoons lemon juice

  • 1/2 teaspoon honey

  • 1/4 teaspoon salt

  • 1/4 teaspoon ground pepper

Recipe:

1. Boil a pot of water on the stove with a generous amount of water. Add 1/4 tablespoon of salt to the water. Once boiling, add in your potatoes. Let boil for 30 minutes. Once done boiling, strain them and let set in the strainer for 5 minutes.

2. Preheat the oven to 390 degrees F (199 C). Spray a sheet pan with spray. Place your potatoes on the pan and use a mason jar or cup to smash the potatoes from the top. Once they are smashed, add on salt, pepper, dried rosemary, and garlic powder. Put into the oven for 45-55 minutes.

3. While this is cooking, make your dressing. Add in all of the dressing ingredients (listed above) into a small bowl. Mix around and set aside.

4. Turn on the grill to 500 degrees F (260 C). While this is heating, lay your chicken out onto a flat surface. Place wax paper or Saran Wrap on top of the 2 chicken breasts. Pound the chicken breasts flat with a mallet. Remove the wax paper/Saran Wrap. Drizzle chicken with olive oil and sprinkle with salt, pepper, and garlic powder on BOTH sides.

5. Once the grill is heated to 500 degrees F (260 C), add the chicken to the grill for 8-10 minutes, until it reaches 165 degrees F (74 C) internally.

6. In a large bowl, add your arugula, dressing (SAVE SOME OF THE DRESSING FOR TOPPING THE CHICKEN), shaved parmesan, shallots, and a sprinkle of salt and pepper. Mix around.

7. Add your potatoes, arugula salad, and chicken to a plate. Top the chicken with the extra dressing. Enjoy!