This is a "sheet pan" style meal adapted for the grill (or oven), keeping the kitchen cool while taking advantage of summer produce.
Prep time: 10 minutes | Cook time: 20-30 minutes | Serves: 5
Ingredients
- Potatoes: 1.5 lbs baby red potatoes (halved)
- Protein: 1 lb chicken breast or thighs (cut into bite-sized pieces) OR thick salmon fillets
- Veggie: 1 bunch of asparagus OR 2 cups of fresh green beans
- The "Summer Sauce": 1/4 cup olive oil, 2 tbsp fresh lemon juice, 3 cloves minced garlic, 1 tbsp fresh dill (or oregano), salt, and cracked black pepper
Instructions
- Par-boil the Potatoes: Since baby reds take longer to cook than chicken or fish, boil the halved potatoes in salted water for about 5-7 minutes until they are just starting to soften. Drain and pat dry.
- Toss & Season: In a large bowl, combine the potatoes, chicken/fish, and vegetables. Pour the "Summer Sauce" over everything and toss until coated.
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The Cooking Method: Drain the pasta (reserve a splash of pasta water) and add it directly into the bowl with the raw tomatoes.
- On the Grill: Place the mixture into a foil packet or a grill basket. Grill over medium-high heat 400 degrees F for 12-15 minutes, tossing halfway through, until the chicken is cooked and potatoes are crispy.
- In the Oven: Spread onto a baking sheet and roast at 400 degrees F for 20 minutes.
- Finish: Top with a final squeeze of fresh lemon and a sprinkle of feta cheese or extra fresh herbs.
