Grilled Chicken & Potatoes W/ Tomato & Cucumber Salad -

A lemony vinaigrette gives bright floavor to grilled chicken breasts, potatoes, and a summery cucumber-tomato salad with fresh herbs. -- From CookFresh

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1 1⁄2 lbs baby potatoes, scrubbed, halved
•  kosher salt
• 2⁄3 cup  extra-virgin olive oil
• 1 1⁄4 teaspoons  finely grated finely grated zest plus 3 Tbs. fresh lemon juice
• 2  anchovy fillets, rinsed & minced
• 1  large garlic clove, mashed to a paste with 1/2 tsp. kosher salt
• 4  small boneless skinless chicken breast halves
• 1⁄2 large seedless cucumber, pelled in stripes, seed core removed, cut into 1/2-inch pieces
• 1  pint cherry tomatoes, halved
•  basil
•  cilantro
•  chives

Directions

1. Prepare a medium-high gas range or charcoal grill fire.
2. Put the potatoes in a 3-quart saucepan of well-salted water. Boil over high heat until nearly cooked through but still a little firm, about 5 minutes.
3. Shake the oil, lemon zest and juice, anchovies, garlic paste, 1/2 teaspoons salt, and 1/4 teaspoons pepper in a jar with lid.
4. Drain potatoes, transfer to large bowl, and toss with 3 Tbs. of the vinaigrette.
5. Toss chicken in a medium bowl with 3 Tbs. vinaigrette, 1/2 teaspoons salt, and 1/8 teaspoons pepper.
6. Arrange the chicken on one side of the grill grate and transfer potatoes to foil with a slotted spoon. Cover the grill and cook, turning the chicken and potatoes after about 5 mins., until the chicken is just cooked through and the potatoes are browned, 10 to 12 minutes. Let the chicken rest 5 minutes before slicing.
7. Meanwhile, in a medium bowl, combine the cucumber, tomatoes, herbs (minced to make 1/4 c.), 2 Tbsp. of vinaigrette, and salt and pepper to taste.
8. Slice the chicken, arrange on dinner plates, and drizzle with the remaining vinaigrette. Serve with potatoes and the cucumber salad.