Grilled Chicken with Potato and Green Salad

Marinate approximately ⅔ of the chicken (should be approximately 12-14 oz) that you bought with vinaigrette dressing you have ( I often use balsamic vinaigrette)

Turn oven to 350°

Wash baking potato and poke with fork 6-8 times all around, then microwave for 8 minutes on high

When potato is done put in oven for 35 minutes

Heat grilling unit (grill press / George Forman Grill, cast iron grill pan, or grill) at appropriate time

When the potato has about 10 minutes left begin to grill chicken

Salad

My recommendation for the salad would be baby spinach, tomato, green pepper, orange segments, parmesan cheese, and balsamic vinaigrette.

Finish and serve ½ of the grilled chicken, top potato with your choice of goodies (I like parmesan, butter, salt and pepper) and dress salad.

Reserve ½ of the grilled chicken for later in the week.

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