Grilled Chicken Chop with Loaded Potato and Garden Salad

 

 

 

 

 

 

 

Ingredients:

– 2 large Russet potatoes
– 1 tbsp honey (optional for added sweetness)
– 1/4 cup barbecue sauce or glaze of your choice
– 2 tbsp butter
– 2 bone-in or boneless chicken chops, 1-inch thick
– 1/2 cup shredded cheddar cheese
– Salt and pepper, to taste
– 2 tbsp chopped chives
– 2 tbsp olive oil
– Mixed salad greens
– Cherry tomatoes, halved
– Shredded carrots or croutons (optional)
– Your favorite dressing (ranch, vinaigrette, etc.)

 

Instructions:

1. Start with the Loaded Potato:
– Preheat your oven to 400F (200C).
– Thoroughly wash and dry the Russet potatoes. Using a fork, prick the potatoes all over and rub them with olive oil.
– Generously season with salt, then place them in the oven to bake for 50-60 minutes, or until they’re soft and tender.
– Once baked, slice open the potatoes and fluff the insides with a fork. Add butter, then top with shredded cheddar cheese, sour cream, and chopped chives. Set aside.

2. Prepare the Chicken Chop:
– Preheat your grill to a medium-high heat of about 375F-400F (190C-200C).
– Rub the chicken chops with olive oil and season both sides with salt and pepper.
– Place the chops on the grill and cook for 4-5 minutes on each side, until grill marks appear and the internal temperature reaches 165F (74C). During the last 2 minutes of grilling, brush barbecue sauce or glaze on both sides for added flavor.
– Remove the chicken from the grill and allow it to rest for 3-5 minutes.

3. Assemble the Garden Salad:
– In a bowl, combine mixed salad greens, halved cherry tomatoes, and add any additional toppings like shredded carrots or croutons.
– Just before serving, drizzle your preferred dressing over the salad.

4. Serve:
– Plate the grilled chicken chop alongside the loaded potato and a generous serving of garden salad. For an extra touch, drizzle more glaze over the chicken if desired.

Nutritional Information:
This meal is balanced with protein from the chicken, healthy carbs from the potatoes, and vitamins from the salad. Each serving provides approximately 600 calories, 30g of protein, 60g of carbohydrates, and 25g of fat.

Time: Preparation time: 20 minutes | Cooking time: 1 hour.