1/4 cup olive oil (extra virgin for richer flavor)
1 tablespoon lemon juice (freshly squeezed)
2 cloves garlic, minced
1 teaspoon paprika
1 teaspoon dried oregano
Salt and pepper to taste
4 large russet potatoes
2 tablespoons olive oil
Salt and pepper to taste
Optional: paprika or garlic powder for extra flavor
4 cups shredded green cabbage
1 cup shredded carrots
1/2 cup mayonnaise
1 tablespoon apple cider vinegar
1 tablespoon sugar
Salt and pepper to taste
Instructions
Prepare the Marinade: In a bowl, whisk together the olive oil, lemon juice, minced garlic, paprika, dried oregano, salt, and pepper.
Marinate the Chicken: Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is well-coated. Refrigerate for at least 1 hour, or up to overnight.
Prepare the Fries: Preheat your oven to 425°F (220°C). Wash and cut the russet potatoes into fries. Toss the fries with olive oil, salt, pepper, and any additional spices. Spread them out evenly on a baking sheet.
Bake the Fries: Bake the fries in the preheated oven for about 30-35 minutes, flipping halfway through, until they are golden brown and crispy.
Grill the Chicken: Preheat your grill to medium-high heat. Remove the chicken from the marinade, letting the excess drip off. Grill the chicken for 6-8 minutes per side or until cooked through (internal temperature should reach 165°F or 74°C).
Make the Creamy Coleslaw: In a large bowl, combine the shredded cabbage and carrots. In a separate bowl, mix the mayonnaise, apple cider vinegar, sugar, salt, and pepper until smooth. Toss with the cabbage mixture and let sit in the fridge for at least 30 minutes.
Serve: Arrange the sliced grilled chicken on a platter alongside the crispy fries and a generous serving of creamy coleslaw.
