Grilled Herb-Marinated Chicken with Potato Salad

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

A vibrant Memorial Day-inspired grilled chicken paired with a colorful potato salad featuring red, white, and blue potatoes tossed in a tangy mustard dressing. This American-inspired grilling recipe, ready in about 45 minutes, pairs boneless skinless chicken breasts, olive oil, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 (6 oz each) boneless skinless chicken breasts
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 3 garlic cloves, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup red potatoes, quartered
• 1 cup purple (blue) potatoes, quartered
• 1 cup white potatoes, quartered
• 2 celery stalks, diced
• 1/4 cup red onion, finely chopped
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1/3 cup mayonnaise
• 2 tbsp fresh parsley, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: In a medium bowl, whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 1 tbsp chopped rosemary, 1 tbsp chopped thyme, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper to create the marinade.
2. Step 2: Place 4 boneless skinless chicken breasts in a resealable bag, pour marinade over, seal, and refrigerate for at least 1 hour or up to 4 hours.
3. Step 3: While chicken marinates, place 1 cup red potatoes, 1 cup purple potatoes, and 1 cup white potatoes in a large pot, cover with cold water, add 1 tsp salt, and bring to a boil. Cook for 12-15 minutes until potatoes are tender but not falling apart; drain and let cool.
4. Step 4: In a large bowl, combine cooled potatoes with 2 diced celery stalks, 1/4 cup finely chopped red onion, 2 tbsp chopped parsley, 2 tbsp Dijon mustard, 1 tbsp apple cider vinegar, and 1/3 cup mayonnaise. Stir gently to coat and season with 1/2 tsp salt and 1/4 tsp black pepper.
5. Step 5: Preheat grill to medium-high heat (about 400°F). Remove chicken from marinade and grill for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear. Let rest 5 minutes before slicing.
6. Step 6: Serve sliced grilled chicken alongside the colorful potato salad garnished with extra parsley if desired.