Main Dish Monday Menu

Good food doesn’t need to be fancy or have a list of 50 ingredients and 100 steps. Somedays you crave something simple, sensationally simple!

That is what these two recipes are. Quick & easy but still have big flavors with few ingredients. Pantry spices & fresh herbs take front stage this week showing you that basics are best.

The grilled chicken dish is a staple I love all summer long. Enjoy as is or with your favorite dip or BBQ sauce. And the side dish is great served warm, cold, or room temperature, perfect for any occasion.

Before we get to this week’s recipe duo, I want to share a sneak peek at the new recipes coming soon. Remember to make sure you subscribe. Be amongst the first to get my new recipes for No Bake Peanut Butter Bars & Guavarita.

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Both of these recipes are great for meal planning too. Since school has started in some cities, this is 100% what you need right now.

The potato salad tastes better the next day as the flavors marinate/come together. And the chicken is great served reheated or cold. Doubling these two recipes saves your future self time - you will thank yourself.

Shopping note - grab some fresh herbs at the farmer’s market this week. Not just for these two recipes but for experimenting with other summer favorites.

Bonus: try these recipes too!

CREAMY LEMON DILL BUTTER CHICKEN

SWEET & SPICY BUTTER BOARD

SPICY JALAPENO BASIL MOSCOW MULE

Firing up your grill is the hardest part of this recipe. Tender, juicy & well seasoned, no one will believe these thighs cook in just 15 minutes. The sweet & savory homemade spice blend is just 5 pantry ingredients but makes every bite extra tasty.

This is my #1 meal planning chicken recipe. It’s great in a green salad with leftover chicken, in a wrap, or on a bun with a drizzle of hot honey.

This isn’t your grandma’s potato salad (unless she is French). No mayo, eggs, or relish. Just tender potatoes, fresh herbs, & an outstanding dijon vinaigrette. This is my take on Ina Garten’s classic recipe, made vegetarian/vegan without the chicken broth.

I find it is tangier & lets the herbs shine this way. Make sure to use fresh herbs. The difference between dried dill vs fresh for example isn’t even negotiable in a dish like this.

• If you love this chicken, check out my other Under 30-Minute Low Carb Chicken Recipes. All are busy weeknight lifesavers.

• Make sure you defrost chicken correctly and safely. Follow my tips for knowing how long you can leave raw chicken out so food safety is easy. Also always make sure to use a digital thermometer to cook chicken to 165°F. * link to products/services may result in a small commission. #ad

• What is your current dinner recipe that is made on repeat in your home?

• If you try any of my recipes, please leave a rating & comment on The Short Order Cook blog. Thank you! This not only benefits others readers but helps me create, update, & understand what readers love to make (or don’t love ) for the best experience for everyone.