Lemon, Garlic & Rosemary Chicken - MONIQUE MONTEZ

In a bowl combine the lemon juice, zest, garlic, rosemary and oil. Add the chicken breasts, cover with plastic wrap and refrigerate for 2 hours. Heat a BBQ or char grill pan over low-medium heat, add chicken and cook for 6 minutes on each side or until browned and cooked through.

For the potato salad:

Boil the potatoes in salted water until tender. Cut into chunks. Combine sour cream, mustard, chives and salt & pepper in large bowl. Add potatoes and stir gently to coat in sour cream mixture.

Serve potato salad with a chicken breast and wedge of lemon.