This recipe is a whole meal, no additional sides needed. It includes a fresh green and yummy yellows. The quick marinade makes the chicken both juicy and flavorful while the warm potatoes soak up all of the reserved dressing for a scrumptious dish. Enjoy!

Serves 4

1 open palm of chicken = 2 yellows

1 closed fist of potatoes = 2 yellows

1 closed fist arugula = 1 green



  • ⅓ cup extra virgin olive oil
  • ¼ cup fresh lemon juice, equivalent to 1 large lemon
  • 1 tablespoon dijon mustard
  • 1 tablespoon honey
  • 3 tablespoons fresh, chopped herbs + extra for garnish (We used 1 TBSP each of rosemary, basil & oregano. You can substitute with parsley, tarragon, thyme or any fresh herb you have on hand) 
  • 2 large cloves garlic, pressed, grated or very finely minced
  • 1 small shallot, minced
  • ½ teaspoon sea salt
  • Freshly ground pepper


  • 1lb boneless, skinless chicken breasts


  • 1½ lbs small, yellow potatoes
  • 1 teaspoon extra virgin olive oil
  • Sea salt and fresh ground pepper to taste


  • 5oz baby arugula for serving


1. Make the marinade/dressing:

    • Put all of the marinade ingredients in a jar or bowl and mix well. Set aside.

2. Marinade the chicken: 

    • If using thick breasts, slice in half lengthwise to thin. 
    • Place in a shallow bowl and pour ⅓ of the dressing on top, reserve the rest of the marinade/dressing for later. 
    • Rub marinade over chicken so all of the chicken is coated. 
    • Set aside. 
    • Wash hands well. 
    • Let chicken marinade for 10-30 minutes. 

3. Make the potatoes: 

    • While the chicken is marinating, rinse the potatoes well in cold water. 
    • Quarter potatoes and transfer to a large pot. 
    • Fill with cold water until the potatoes are just covered. 
    • Add 1 tablespoon of sea salt to the water. 
    • Cover and bring to a boil over high heat. 
    • Turn down to medium, remove lid and simmer until the potatoes are fork tender, about 8-10 minutes.

4. Cook the chicken:

    • After 10-30 minutes, spray a grill pan with nonfat cooking oil and heat over medium high or heat a grill to medium-high. 
    • Remove chicken from the marinade, discard marinade. 
    • Place the chicken in the hot pan or on the grill and cook for 3-5 minute on each side until juice runs clear and the internal temperature reaches 165 degrees. 
    • Remove from heat and set aside.

5. Drain the potatoes:

    • Drain potatoes and leave in the colander to steam dry for a few minutes. 
    • Transfer to a large bowl and drizzle with olive oil, sea salt and freshly ground pepper. 
    • Toss to coat and set aside.

6. Serve:

    • Spread arugula over a large serving platter. 
    • Arrange the grilled chicken in the center and surround it with the seasoned potatoes. 
    • Drizzle the reserved dressing over the chicken and potatoes. 
    • Garnish with fresh herbs and enjoy.