Instructions
Step 1: Start the potatoes first by boiling salted water in a large pot. Add cubed potatoes and cook until fork-tender, about 12-15 minutes.
Step 2: While potatoes cook, heat 1 tbsp olive oil in a skillet over medium-high heat. Season chicken slices with salt and pepper.
Step 3: Add minced garlic to the hot skillet and let it fragrance for 30 seconds, then add the chicken. Cook until golden brown and cooked through, about 6-8 minutes total.
Step 4: Once potatoes are tender, drain them well. Return to the pot and mash with butter and milk until creamy and smooth.
Step 5: For the salad, combine diced tomatoes, red onion, and 2 tbsp parsley in a bowl. Drizzle with 1 tbsp olive oil and lemon juice, then season with salt and pepper.
Step 6: Plate everything together, top the mashed potatoes with extra parsley and a drizzle of olive oil, and serve the chicken and fresh tomato salad alongside.
Storage and Reheating Tips
Store the chicken and mashed potatoes in separate airtight containers in the refrigerator for up to 3 days. The fresh tomato salad is best enjoyed the same day but can keep overnight.
Reheat the potatoes gently in the microwave with a splash of milk to restore creaminess. The chicken can be warmed in a skillet over low heat with a touch of olive oil to keep it moist.
For meal prep, you can cook the potatoes and chicken ahead and assemble the salad fresh just before serving for the brightest flavors.
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