FOREMAN FNATICS

1. For the chicken: Put the chicken in a gallon-sized food storage bag and pour enough dressing over the chicken to cover it. There will be leftover dressing; you can use it as a sauce once the chicken is done. Put the chicken in the refrigerator to marinate for at least 30 minutes up to 2 hours.
2. For the potatoes: While the chicken is marinating, take the potato and slice it into half-inch-thick rounds, discarding the ends and leaving the skin on. Depending on the size of the potato you should get 6-8 rounds. In a gallon-sized food storage bag, combine the oil, salt, pepper, and granulated garlic. Add in the potato slices and toss until they are evenly coated with the oil mixture. Set aside until ready to cook.
3. For the zucchini: In a gallon-sized food storage bag, combine the olive oil, salt, pepper, and Italian Herb blend. Add in the zucchini slices and toss until they are evenly coated with the oil mixture. Set aside until ready to cook.
4. When ready to cook, preheat the grill to 400°F and preheat your oven to 170°F. You can't cook all of this at once on the grill so you'll need the oven to keep the food warm.
5. Once the grill is preheated, place the chicken breasts on the grill and close the lid. Cook the chicken until a thermometer inserted into the thickest part reaches 165°F, about 12-15 minutes. Move the chicken from the grill to a plate, cover with aluminum foil, and place in the warm oven until ready to serve.
6. Place the potato rounds on the grill and close the lid. Cook the potatoes until they are crispy on the outside and soft in the center, about 18-20 minutes. You can test with a knife by inserting it in the potato and seeing how easily the potato slides off. If it slides off quickly the potato is done, but if it sticks to the knife it is not. Once the potatoes are done, place them on the plate with the chicken in the oven while you cook the vegetables.
7. Place the zucchini slices onto the grill and close the lid. Cook the zucchini until tender crisp, about 5 minutes. Once the zucchini is done, pull the plate from the oven. Transfer one of the chicken breasts and half of the potatoes to another plate and then divide the zucchini evenly between the two plates. Turn off the grill and unplug it.
8. If desired, drizzle some dressing over the chicken and garnish with the lemon slices and fresh tarragon sprigs. Serve immediately.

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