Grilled Herb Chicken, Parmesan Potato Wedges, and White Bean Salad (Erewhon Dupe)
Ingredients:
For the Grilled Herb Chicken:
4 organic boneless, skinless chicken breasts
2 tbsp olive oil
Salt & pepper (to taste)
1 tsp garlic granules
1 tbsp Bragg’s Organic 24 Herbs & Spices blend
For the Parmesan Potato Wedges:
4 golden potatoes, sliced into wedges
2 tbsp olive oil
Salt & pepper (to taste)
1 tsp garlic granules
1/2 cup grated Parmesan cheese (plus extra for garnish)
For the White Bean Salad:
2-3 cans white beans, rinsed and drained
1/2 pint heirloom tomatoes, chopped
1/2 yellow onion, finely chopped
1/4 cup chopped fresh parsley
2 tbsp olive oil
1-2 tbsp white balsamic vinegar (to taste)
Instructions:
Marinate the Chicken:
In a bowl, combine the olive oil, salt, pepper, garlic granules, and Bragg’s Organic 24 Herbs & Spices blend. Coat the chicken breasts in the marinade and let it sit for at least 30 minutes. Grill over medium heat until the chicken is cooked through, about 6-8 minutes per side.Prepare the Potato Wedges:
Preheat the oven to 400°F (200°C).
Slice the golden potatoes into wedges and parboil them in salted water for 5 minutes. Drain the potatoes, then toss them with olive oil, salt, pepper, garlic granules, and grated Parmesan cheese. Spread the wedges on a baking sheet and bake for 25 minutes, or until golden and crispy. Sprinkle additional Parmesan cheese over the wedges once they are out of the oven.Make the White Bean Salad:
In a large bowl, combine the rinsed white beans, chopped heirloom tomatoes, yellow onion, and parsley. Drizzle with olive oil and white balsamic vinegar, and toss everything together. Season with salt and pepper to taste.Serve:
Serve the grilled herb chicken alongside the Parmesan potato wedges and the fresh white bean salad for a balanced, flavorful meal.
