Grilled Chicken Platter

1. Turn oven on to 425°F and line a baking sheet with foil. Cut potatoes in half. On baking sheet, combine potatoes with 1 tbsp. olive oil. Season to taste with salt and pepper. Place in oven and cook for 2426 minutes, until tender and golden.

2. Cut bell pepper in half and remove stem and seeds. Cut pepper into 1 inch pieces. Slice cucumbers in quarter lengthwise. Cut lemon in quarters.

3. Drain chicken breast and pat dry with paper towel. Season well with salt and pepper. Heat 1 tbsp. oil in a medium skillet or grill over medium-high. Once hot, add chicken and cook for 34 minutes on one side. Flip, cover with a lid and cook for 79 minutes, until golden and chicken reaches an internal temperature of 165°F. Remove from skillet and set aside on a plate.

4. To skillet, add pepper and cook 23 minutes on each side until tender and golden. Season to taste with salt and pepper.

5. To a food processor, add 1 tbsp. olive oil, parsley, spice blend and red wine vinegar to taste. Pulse until desired consistency is reached. In a small bowl, combine sauce mixture, mayonnaise and the following to taste: half of the lemon juice, salt and pepper.

6. Divide chicken, potatoes and vegetables between serving plates. Serve with chimichurri mayo on the side and lemon wedges. Enjoy!