Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Preheat the oven according to the package directions for the fries. Spread the fries out in a single layer on a rimmed cookie sheet. Place in the oven when it comes up to temp.
Step 2
Heat an outdoor grill or grill pan on high.
Step 3
In a shallow dish, combine the chicken with the EVOO, lemon juice, oregano, three fourths of the chopped garlic, salt, and pepper. Toss to coat evenly and marinate for 5 minutes.
Step 4
In a salad bowl, combine the cucumbers, red and green bell peppers, onions, radishes, and romaine. To make the zippy dressing, in a small bowl combine the yogurt, lemon zest, red wine vinegar, parsley, salt, and pepper. Pour the dressing over the salad and toss together.
Step 5
Transfer the marinated chicken to the grill and cook for 6 minutes on each side. Remove from the heat and let rest for 2 to 3 minutes.
Step 6
A minute or two before the fries are finished cooking, combine in a small bowl or sauce pot the butter, dill, the remaining fourth of the chopped garlic, and some salt and pepper. Melt over low heat or in the microwave. Once the fries are done and very crisp, transfer to a large shallow bowl, drizzle with the melted garlic–dill butter, and toss to coat the fries evenly. Have a taste to check if they need more salt or pepper.
Step 7
Serve the chicken with some of the chunky salad and the garlic–dill fries.
