Instructions
step 1 Preheat your grill or grill pan over medium-high heat.
step 2 In a small bowl, mix olive oil, smoked paprika, garlic powder, onion powder, thyme, salt, and pepper. Rub the mixture all over the chicken breasts.
step 3 Grill the chicken for about 6-7 minutes per side, or until fully cooked and nicely charred. Remove from heat and let it rest.
step 4 While the chicken is grilling, bring a pot of salted water to a boil. Add the cubed potatoes and cook until tender, about 15-20 minutes.
step 5 Drain the potatoes, return them to the pot, add butter and milk, and mash until smooth and creamy. Season with salt to taste.
step 6 In a large bowl, combine arugula, halved cherry tomatoes, and sliced cucumber. Drizzle with olive oil and balsamic vinegar, then season with salt and pepper. Toss to coat evenly.
step 7 Slice the grilled chicken and plate it alongside a generous scoop of mashed potatoes and the fresh garden salad.
Storage and Reheating Tips
Store leftover chicken and mashed potatoes in separate airtight containers in the refrigerator for up to 3 days. Reheat chicken in a skillet over medium heat or microwave until warmed through. Mashed potatoes can be reheated with a splash of milk to restore creaminess. Store salad separately without dressing and toss fresh when ready to serve.
Continue on the next page