Grilled chicken with creamy potato salad and fresh apricot

Grilled chicken with creamy potato salad and fresh apricot is the culinary fusion you never knew you needed. This dish combines the smokiness of perfectly grilled chicken with the creaminess of potato salad and a tangy-sweet kick from fresh apricots. The harmony of flavors will dance on your palate, ensuring a meal that’s both nutritious and indulgent.

Ingredients for Grilled chicken with creamy potato salad and fresh apricot

• 2 boneless chicken breasts
• 4 medium-sized potatoes (300g [approx. 10.5oz])
• 4 fresh apricots, halved and pitted (150g [approx. 5.3oz])
• 1 cup of Greek yogurt (240ml [approx. 8 fl oz])
• 2 tablespoons olive oil (30ml [approx. 1 fl oz])
• 1 tablespoon fresh lemon juice (15ml [approx. 0.5 fl oz])
• 2 teaspoons chopped fresh dill
• Salt and pepper, to taste

Preparation Time

• Prep: 20 minutes
• Cook: 30 minutes
• Total: 50 minutes

Serves

Serves 2

Nutritional Facts (per serving)

• Calories: 470
• Protein: 30g
• Carbs: 35g
• Fat: 20g
• Fiber: 5g
• Sugars: 12g

Cooking Instructions

1. Start by marinating your chicken breasts. Drizzle them with 1 tablespoon of olive oil, lemon juice, salt, and pepper. Let them rest for about 15 minutes.
2. While your chicken is marinating, start on your potato salad. Boil the potatoes until they are fork-tender. Drain and let them cool. Once cooled, chop them into bite-sized pieces.
3. In a mixing bowl, combine Greek yogurt, dill, salt, and pepper. Fold in the chopped potatoes until they’re well-coated.
4. Preheat your grill to medium-high heat. Place the chicken breasts on the grill and cook for about 6-7 minutes on each side or until fully cooked through.
5. Towards the last 5 minutes of grilling your chicken, place the apricot halves on the grill. Grill them until they have a nice char, roughly 2-3 minutes per side.
6. Once everything is grilled to perfection, remove them from the grill and let them rest for a few minutes.

Tips

1. Marinating the chicken for longer, up to 2 hours, will intensify the flavors.
2. For an added crunch in your potato salad, consider adding finely chopped celery or red onions.
3. Apricots can be swapped out for peaches or plums depending on the season.

Serving Suggestions

Serve the grilled chicken alongside a generous portion of creamy potato salad. Place the grilled apricots on top of the chicken or on the side as a tangy, sweet accompaniment. This dish pairs beautifully with a fresh green salad or steamed vegetables.

GRILLED CHICKEN WITH CREAMY POTATO SALAD AND FRESH APRICOT

Grilled chicken with creamy potato salad and fresh apricot is the culinary fusion you never knew you needed. This dish combines the smokiness of perfectly grilled chicken with the creaminess of potato salad and a tangy-sweet kick from fresh apricots. The harmony of flavors will dance on your palate, ensuring a meal that’s both nutritious and indulgent.

5 from 1 vote

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Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Nutritions

Nutrition Facts

GRILLED CHICKEN WITH CREAMY POTATO SALAD AND FRESH APRICOT

Amount per Serving

Calories

470

% Daily Value*

Fat

 

20

g

31

%

Carbohydrates

 

35

g

12

%

Fiber

 

5

g

21

%

Sugar

 

12

g

13

%

Protein

 

30

g

60

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• 2 boneless chicken breasts
• 4 medium-sized potatoes 300g [approx. 10.5oz]
• 4 fresh apricots halved and pitted (150g [approx. 5.3oz])
• 1 cup of Greek yogurt 240ml [approx. 8 fl oz]
• 2 tablespoons olive oil 30ml [approx. 1 fl oz]
• 1 tablespoon fresh lemon juice 15ml [approx. 0.5 fl oz]
• 2 teaspoons chopped fresh dill
• Salt and pepper to taste

Instructions

• Start by marinating your chicken breasts. Drizzle them with 1 tablespoon of olive oil, lemon juice, salt, and pepper. Let them rest for about 15 minutes.
• While your chicken is marinating, start on your potato salad. Boil the potatoes until they are fork-tender. Drain and let them cool. Once cooled, chop them into bite-sized pieces.
• In a mixing bowl, combine Greek yogurt, dill, salt, and pepper. Fold in the chopped potatoes until they’re well-coated.
• Preheat your grill to medium-high heat. Place the chicken breasts on the grill and cook for about 6-7 minutes on each side or until fully cooked through.
• Towards the last 5 minutes of grilling your chicken, place the apricot halves on the grill. Grill them until they have a nice char, roughly 2-3 minutes per side.
• Once everything is grilled to perfection, remove them from the grill and let them rest for a few minutes.

Notes

TIPS

1. Marinating the chicken for longer, up to 2 hours, will intensify the flavors.
2. For an added crunch in your potato salad, consider adding finely chopped celery or red onions.
3. Apricots can be swapped out for peaches or plums depending on the season.

SERVING SUGGESTIONS

Serve the grilled chicken alongside a generous portion of creamy potato salad. Place the grilled apricots on top of the chicken or on the side as a tangy, sweet accompaniment. This dish pairs beautifully with a fresh green salad or steamed vegetables.