I don't think you want anything "saucy" with that chicken....I would suggest simple oven roasted potatoes seasoned with fresh garlic and perhaps a little ground mild chilis....and for the 3rd thing on the plate (I always believe that you need to have 3 things on the plate) perhaps a roasted half a Roma tomato or 2 stuffed mushrooms, maybe a skewer of grilled pineapple chunks.
Dessert?
Carrot cake? Angelfood cake with a pastry cream filling and strawberries, apple cobbler, Frangipani cake...whatever.
Linda C

I'd probably make shell pasta with fresh garlic and olive oil.

Oh dessert? Ummmmm That summer torte! Yes.

I eat a lot of spinach! If I was doing a potato side dish, I would make roasted sweet potatoes. In fact, I would make a side of roasted vegetables, including small red potatoes, turnips (because I like them roasted but leave out if you don't), carrots, peeled butternut squash and chunks of sweet potatoes and red onions. Chunk all these veggies up, coat lightly with olive oil, a TBLP or so of maple syrup or brown sugar, a TBLSP of balsamic vinegar (or red wine vinegar if you don't have balsamic) salt and pepper (I use a little lite soy sauce) and sprinkly lightly with rosemary. Roast at 400 degrees for about 45 minutes, but check after 30. Put some broth or wine on the bottom of the pan if the veggies start to stick. Very yummy!

Mushrooms also go extremely well with spinach, IMHO. I'd either do a marinated mushroom salad that I'd serve room temp, (maybe with some roasted red pepper thrown in for color) or stuffed mushrooms, also with some red pepper or chopped reconstituted sundried tomatoes added to the stuffing.

And for dessert, I agree, that torte with a pear, toasted hazlenut and brown sugar topping! Or biscotti and wine or coffee plain or with liqueur if you want to go lighter. Or a nut torte, which is something I like to serve with a fancy italian style meal. With a lot of creamy, soft main dishes I like to go with a little crunch for dessert.

I agree with "nothing saucy". Also, with the spinach in the entree and with a green salad (it will be green, won't it?), green vegetables are covered.

I think a potato, rice or simple pasta would be good and would not compete with the chicken dish. I'll narrow it down to either a white rice/wild rice combination, a mildly spicy couscous or spaetzle dressed with butter and herbs.

Jim

I nice rice pilaf would be great. Lots of differant ideas/ flavours etc you could work with, that would go along nicely with the chicken. Rice cooked along with a chicken noodle soup packet is always good. Rice with orzo garlic, chicken stock, parsley etc. Or wild rice cooked in applejuice with some chopped apples,cranberries, thyme or sage etc is nice. Pretty much can't screw up a pilaf. Just add some finely diced veggies for colour and your good to go.

Quinoa also makes a nice side dish, and it's something a little different than the usual potato/pasta side dish. I like this recipe and it reheats well if time is an issue, just add the pecans and fresh parsley after you reheat. I've often left the parsley out completely, only because I didn't have any and couldn't buy it here, and it was still good, just not as "pretty".

Quinoa with Cranberries and Toasted Pecans

2 Tablespoons vegetable oil
1 medium onion, finely chopped
1 large rib celery, finely chopped
1 1/2cups uncooked quinoa, rinsed
2 cups chicken stock
1/2 cup orange juice
1/2 cup dried cranberries
1/2 cup chopped pecans, toasted
Grated zest of 1 orange
3 Tablespoons finely chopped flat-leaf parsley
salt and freshly ground black pepper to taste

Heat the butter or oil in a medium casserole. Stir in the onion and celery and cook over medium heat until the onion is translucent and golden. Stir in the quinoa, pour in the stock and orange juice, bring to a boil, then turn the heat to low. Stir in the cranberries, cover and cook until all the liquid has evaporated, 12-15 minutes. Remove the cover and fluff with a fork. Stir in the pecans, orange zest, parsley, salt and pepper. Serve at once or keep warm over low heat, stirring occasionally.

I agree, that there's enough green in your meal, so if I went with a vegetable side dish, I'd lean toward the sweet potato or a roasted root vegetable medly, or maybe acorn squash stuffed with a rice or vegetable filling.

Dessert? The summer torte is good with nearly any fruit, it's easy and can be made in advance. Barring that, I'd probably go with something chocolate.

Annie

WOW! Thanks for the great ideas! I really like the idea of the roasted root vegetables. Not sure about the turnips, but I love parsnips - wonder if I can find them at the market this time of year.
What do you guys think of Baklava for dessert? Too heavy?
Thanks again everyone!
Chris

This is prime season for parsnips, you should not have a problem find them. And baklava? Yep - I think it would be wonderful but I have to second (or third) the Sumemr torte. It is awesome!

Alexa

I agree, parsnips should be easy to find, and they roast nicely, I love 'em.

Baklava would be a nice ending with coffee, I think your dinner is light enough that such a sweet ending would be good.

Annie

I often roast parsnips. I love them too! I didn't mention them because I know parsnip lovers are few and far between. That dish is good with parsnips instead of turnips. Just don't overdo them, they are so assertive! Could also do celery and cauliflower, both of which I have roasted to good effect.

Baklava is a great dessert, I love it with flavored coffee! Or plain coffee. Or plain baklava. I am a baklava nut.

If you don't do the roasted parsnips, I would simply cut red new potatoes in half, toss with vegetable oil (I know, but it tastes so good) and season with rosemary and salt and pepper. Cook at about 400 or so until browned. (put the cut side down.)
Jo