Grilled Chicken, Roasted Fingerling Potatoes, Broccoli Salad and Green Beans

Summertime meal ideas the family will love!
~ Gluten & Dairy Free ~

4 servings

Grilled Chicken:

  • 2- 4 chicken breast grilled and sliced

  • 2 tbsp olive oil

  • 1 tsp dried rosemary, ground

  • Dash of sea salt and pepper


1) In a small mixing bowl add olive oil, rosemary, salt and pepper. (My kids prefer when dried rosemary is ground, just put rosemary in a small spice blender and grind.

2) Rub oil mixture on raw chicken.

3) BBQ for around 25 minutes, or until fully cooked.

4) Slice chicken.

Roasted Fingerling Potatoes:

  • 1.5 lbs fingerling potatoes, cut lengthwise

  • 1/4 cup olive oil

  • 1 tbsp fresh parsley

  • 1 tbsp fresh minced garlic

  • 2 tsp fresh lemon juice

  • salt and pepper


1) Preheat oven to 450 degrees.


2) Whisk together oil, parsley, garlic, lemon, salt and pepper.

3) Wash and cut potatoes lengthwise. Toss potatoes in the oil mixture and spread them on a parchment-lined baking sheet.


4) Roast in the oven or on the BBQ for about 30 minutes, until potatoes are tender.


Dairy-Free Broccoli Salad:

  • 1 head of fresh broccoli, cut bite-size

  • 1/2 red onion, chopped

  • 4-6 strips of cooked bacon (optional)

  • 1/3 cup of raisins (optional)

  • 1/4 cup sunflower seeds (optional)

  • 1/2 cup of veganaise

  • 1/4 cup white sugar

  • 1 tbsp white vinegar   

1) In a small mixing bowl add veganaise, sugar and vinegar, mix.  

2) In a medium bowl mix onion, bacon, raisins, sunflower seeds, then pour in the dressing. Add broccoli. 

Store in the fridge and serve cold. 

Sautéed Green Beans:

1 pound of fresh green beans, washed and trimmed

1 1/2 tbsp olive oil

1 garlic clove, minced

Dash of sea salt and pepper

Place beans in a pan with oil, garlic, salt and pepper. Sauté on medium heat until tender, about 7-10 minutes. Serve warm.

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