Grilled Chicken Breast with Mashed Potatoes and Carrot Cucumber Salad

Instructions

Step 1. Place the potatoes in a large pot and cover with salted water.

Step 2. Bring to a boil and cook for 15–20 minutes, or until fork-tender.

Step 3. While the potatoes cook, combine olive oil, paprika, garlic powder, onion powder, oregano, thyme, salt, black pepper, and lime juice in a small bowl.

Step 4. Rub the seasoning mixture evenly over the chicken breasts.

Step 5. Heat a grill pan or skillet over medium-high heat.

Step 6. Cook the chicken for 5–7 minutes per side, or until the internal temperature reaches 165°F (74°C).

Step 7. Transfer the chicken to a plate and let it rest for 5 minutes.

Step 8. Drain the potatoes and return them to the pot.

Step 9. Add the butter, milk, salt, and black pepper, then mash until smooth and creamy.

Step 10. Stir in the chopped parsley.

Step 11. In a bowl, combine the sliced cucumber, shredded carrots, lime juice, olive oil, salt, and black pepper.

Step 12. Toss the salad until evenly coated.

Step 13. Arrange the mashed potatoes on serving plates.

Step 14. Place the grilled chicken breast alongside the potatoes.

Step 15. Add the carrot cucumber salad and lime slices to the plate.

Step 16. Garnish with fresh parsley and serve immediately.

Storage and Reheating Tips

Store the chicken, mashed potatoes, and salad separately in airtight containers in the refrigerator for up to 4 days.

Reheat the chicken in a skillet over medium heat or in a 350°F (175°C) oven until warmed through.

Reheat the mashed potatoes with a splash of milk to maintain their creamy texture.

The carrot cucumber salad is best enjoyed fresh but can be refrigerated for up to 2 days.

Avoid freezing the salad. The chicken and mashed potatoes can be frozen separately for up to 2 months. Thaw overnight in the refrigerator before reheating.