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Grilled Chicken with Zucchini and Fingerling Potato Salad

Tender grilled chicken breasts with grilled zucchini served with grilled fingerling  and dill créme fraîche potato salad all topped with a butter garlic sauce.
Time: 35-40 Minutes
This dish is Gluten-Free
Calories: 391 Fat: 20g Carbs: 16g Protein: 36g

ABOUT THE DISH

Crème Fraîche is a soured cream that is soured with a bacterial culture. Créme Fraîche has a higher fat content than U.S. sour cream and is thinner in viscosity. Créme Fraîche is often used to garnish savory meals but is also used in many sweet applications.

Ingredients
Chicken breast
Zucchini
Butter
Garlic
Creme Fraîche
Dill
Fingerling potatoes
Featured Ingredient Partners:
fingerling potatoes: Hugh's Garden

Cooking terms for this recipe

To Taste Words in a recipe that indicate the food should be tasted before adding any seasoning.
Simmer To stew gently below or just at boiling point.

What you need

Grill or Large sauté pan

Large mixing bowl

Small sauce pot

 

Cooking Instructions

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Step 1: GRILL THE POTATOES

Oil and pre-heat your grill to medium (400ºF). Slice fingerling potatoes in half lengthwise. In a medium bowl, toss potatoes with 2 tsp. of oil and a pinch of salt and pepper. Add potatoes to grill, cover and cook for 20 minutes, flipping halfway through. Potatoes should be tender when pierced with a knife. While the potatoes are grilling move on to miss en place, step #2.

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Step 2: MISE EN PLACE

Wash and dry all produce. Trim stems off zucchinis then quarter. Remove dill from stems and chop. Mince garlic. Remove chicken from package, rinse and pat dry.

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Step 3: MAKE BUTTER GARLIC SAUCE

In a small sauce pan over medium low heat add the butter and the minced garlic. Simmer for 1-2 minutes until butter and garlic are a golden brown. Turn off heat and keep butter and garlic in pan.

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Step 4: GRILL CHICKEN AND ZUCCHINI

In a medium bowl toss the zucchini with 1 tsp. of oil and a pinch of salt and pepper. Season the chicken with a pinch of salt and pepper on each side. Place the chicken and zucchini on the grill and cook for 3-4 minutes flipping half way through.

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Step 5: FINISH POTATOES

In the same medium bowl used for the vegetables add the warm grilled potatoes. Add the fresh dill, creme fraiche, and a pinch of salt and pepper to taste and mix well.

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Step 6: PLATE YOUR DISH

Divide the zucchini and potatoes between two plates. Add the grilled chicken either whole or sliced. Drizzle garlic butter over everything. Enjoy!