Whenever Scott is getting ready to go out of town, or when he arrives home, I always make sure to have a clean and healthy meal prepared for him- a last ditch effort to give his body a nutritional boost and a chance to detox after less-than-perfect eating on a youth trip.

For his welcome home meal on Saturday, I grilled herb-rubbed chicken breasts and rosemary and parsley potatoes, and I made a cucumber, tomato, and black olive salad. Nothing fancy- just simple and clean.

Herb-rubbed Grilled Chicken

Lightly coat chicken breasts with olive oil and rub with your choice of herbs, garlic, salt and pepper. Grill over medium-low heat until an internal temperature is 160 degrees.

Grilled Rosemary and Parsley Potatoes

Bake a large sweet potato and a large baking potato in the microwave or oven. Allow to cool and then slice into 1/2″ thick disks. Spray both sides with olive oil and grill over medium heat for 4-5 minutes per side. Immediately season with salt and pepper and sprinkle with chopped herbs.

Tomato, Cucumber, and Black Olive Salad

Cut one cucumber and one large tomato into bite-sized pieces. Add the desired amount of sliced black olives. Add in 1/4 cup of fresh chopped herbs (I used basil and oregano). In a separate bowl, add 1 tablespoon olive oil, 1/2 tablespoon of red wine vinegar, 2 teaspoons crushed garlic, and 1/4 teaspoon each of salt and pepper. Pour over veggies and gently stir. Chill the salad before serving.