Grilled Chicken Breast with Mashed Potatoes and Cucumber Carrot Salad

Instructions

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

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

Step 3. While the potatoes cook, combine olive oil, paprika, garlic powder, onion powder, oregano, salt, black pepper, and lemon 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 cutting board and let it rest for 5 minutes.

Step 8. Drain the cooked 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 diced cucumber, carrots, parsley, lime juice, olive oil, salt, and black pepper.

Step 12. Toss the salad until evenly coated.

Step 13. Slice the chicken breast into strips.

Step 14. Arrange the mashed potatoes, sliced chicken, and cucumber carrot salad on serving plates.

Step 15. Garnish with additional parsley and serve with lime wedges on the side.

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 cucumber carrot 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.