Instructions
Step 1: In a large bowl, combine olive oil, lemon juice, garlic powder, onion powder, oregano, parsley, paprika, salt, and black pepper.
Step 2: Add the chicken breasts and coat evenly with the marinade. Cover and refrigerate for at least 30 minutes.
Step 3: Preheat the oven to 425°F (220°C).
Step 4: Toss the potato fries with vegetable oil, salt, paprika, and garlic powder.
Step 5: Spread the fries in a single layer on a baking sheet lined with parchment paper.
Step 6: Bake for 30–35 minutes, turning halfway through cooking, until golden brown and crispy.
Step 7: Heat a grill pan or outdoor grill over medium-high heat.
Step 8: Grill the chicken breasts for 5–7 minutes per side, or until the internal temperature reaches 165°F (74°C).
Step 9: Remove the chicken from the grill and allow it to rest for 5 minutes.
Step 10: In a large bowl, combine the lettuce, cucumber, tomatoes, and red onion.
Step 11: In a small bowl, whisk together the mayonnaise, sour cream, lemon juice, garlic powder, black pepper, and salt until smooth.
Step 12: Slice the grilled chicken into strips.
Step 13: Arrange the chicken, French fries, and garden salad on serving plates.
Step 14: Serve the creamy dressing on the side or drizzle it over the salad.
Step 15: Serve immediately while the chicken and fries are hot and crisp.
Storage and Reheating Tips
Store leftover chicken, fries, salad, and dressing separately in airtight containers in the refrigerator for up to 3 days.
Reheat the chicken in a skillet, oven, or air fryer until warmed through.
For the crispiest texture, reheat the fries in an air fryer or a 400°F (200°C) oven for 5–7 minutes.
Store the salad and dressing separately to keep the vegetables fresh and crisp.
The grilled chicken can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
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