Grilled Lemon-Rosemary Chicken with Potato Salad

By AislePrompt Editorial · Published 2026-07-05 · Updated 2026-07-05

A patriotic summer dish featuring juicy grilled chicken infused with lemon and rosemary, paired with a colorful tri-color potato salad dressed in a light mustard vinaigrette. This American-inspired grilling recipe, ready in about 45 minutes, pairs boneless skinless chicken breasts, fresh rosemary sprigs, lemon zest 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 pieces (6 oz each) boneless skinless chicken breasts
• 2 tbsp chopped fresh rosemary sprigs
• 1 tsp lemon zest
• 2 tbsp lemon juice
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup diced red potatoes
• 1 cup diced white potatoes
• 1 cup diced blue potatoes
• 2, finely chopped celery stalks
• 1/4 cup finely chopped red onion
• 2 tbsp Dijon mustard
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 2 tbsp chopped fresh parsley

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Instructions

1. Step 1: In a large bowl, whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 1 tsp lemon zest, 2 tbsp chopped rosemary, 1 tsp salt, and 1/2 tsp black pepper. Add 4 boneless skinless chicken breasts and marinate for 30 minutes at room temperature.
2. Step 2: Meanwhile, place 1 cup diced red potatoes, 1 cup diced white potatoes, and 1 cup diced blue potatoes into a large pot. Cover with water, add 1 tsp salt, bring to a boil and cook for 10-12 minutes until just tender but firm. Drain and rinse under cold water.
3. Step 3: In a small bowl, whisk together 2 tbsp Dijon mustard, 2 tbsp apple cider vinegar, 1 tbsp honey, and 1/4 tsp salt. Slowly whisk in 2 tbsp olive oil until emulsified.
4. Step 4: In a large bowl, combine the cooled potatoes with 2 finely chopped celery stalks, 1/4 cup finely chopped red onion, and 2 tbsp chopped fresh parsley. Pour the mustard vinaigrette over the salad and gently toss to coat.
5. Step 5: Preheat grill to medium-high heat (about 400°F). Grill the marinated chicken breasts for 6-7 minutes per side until internal temperature reaches 165°F and the surface is lightly charred.
6. Step 6: Rest the chicken for 5 minutes before slicing. Serve slices atop a bed of the tri-color potato salad for a festive and flavorful meal.