Instructions
Step 1. Place the cubed potatoes in a large pot and cover with cold water.
Step 2. Bring to a boil and cook for 15–20 minutes until the potatoes are fork-tender.
Step 3. Drain the potatoes and return them to the pot.
Step 4. Add the butter, milk, heavy cream, salt, and black pepper.
Step 5. Mash until smooth and creamy. Cover and keep warm.
Step 6. In a bowl, season the chicken strips with paprika, garlic powder, onion powder, salt, and black pepper.
Step 7. Heat the olive oil in a large skillet over medium-high heat.
Step 8. Add the chicken strips and cook for 4–5 minutes, turning occasionally, until golden brown and cooked through.
Step 9. Reduce the heat to medium and add the butter and minced garlic.
Step 10. Cook for 1 minute, stirring frequently, until fragrant.
Step 11. Stir in the lemon juice and chopped parsley.
Step 12. Remove the chicken from the heat and keep warm.
Step 13. In a medium bowl, combine the diced tomatoes and sliced onion.
Step 14. Add the olive oil, lemon juice, oregano, salt, black pepper, and parsley.
Step 15. Toss gently until evenly combined.
Step 16. Spoon the mashed potatoes onto serving plates.
Step 17. Arrange the garlic chicken strips alongside the potatoes.
Step 18. Add a serving of tomato onion salad to each plate.
Step 19. Garnish with fresh parsley and serve immediately.
Storage and Reheating Tips
Store leftover chicken, mashed potatoes, and salad separately in airtight containers in the refrigerator for up to 3 days.
Reheat the chicken in a skillet over medium heat or in the microwave until warmed through.
Add a splash of milk when reheating mashed potatoes to maintain their creamy texture.
The tomato onion salad is best enjoyed fresh and should not be reheated.
For best results, prepare the salad shortly before serving.
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