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1
Preheat the oven according to the package directions for the fries.
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2
Spread the fries out in a single layer on a rimmed cookie sheet.
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3
Place in the oven when it comes up to temp.
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4
Heat an outdoor grill or grill pan on high.
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5
In a shallow dish, combine the chicken with the EVOO, lemon juice, oregano, three fourths of the chopped garlic, salt, and pepper.
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6
Toss to coat evenly and marinate for 5 minutes.
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7
In a salad bowl, combine the cucumbers, red and green bell peppers, onions, radishes, and romaine.
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8
To make the zippy dressing, in a small bowl combine the yogurt, lemon zest, red wine vinegar, parsley, salt, and pepper.
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9
Pour the dressing over the salad and toss together.
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10
Transfer the marinated chicken to the grill and cook for 6 minutes on each side.
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11
Remove from the heat and let rest for 2 to 3 minutes.
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12
A minute or two before the fries are finished cooking, combine in a small bowl or sauce pot the butter, dill, the remaining fourth of the chopped garlic, and some salt and pepper.
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13
Melt over low heat or in the microwave.
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14
Once the fries are done and very crisp, transfer to a large shallow bowl, drizzle with the melted garlicdill butter, and toss to coat the fries evenly.
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15
Have a taste to check if they need more salt or pepper.
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16
Serve the chicken with some of the chunky salad and the garlicdill fries.
