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 to 20 minutes, or until fork-tender.
Step 3. Drain the potatoes thoroughly and return them to the pot.
Step 4. Add the butter, milk, salt, and black pepper, then mash until smooth and creamy.
Step 5. Stir in the chopped parsley and keep warm.
Step 6. In a small bowl, combine olive oil, garlic powder, onion powder, oregano, parsley, paprika, salt, black pepper, and lemon juice.
Step 7. Rub the seasoning mixture evenly over the chicken breasts.
Step 8. Let the chicken marinate for 15 to 20 minutes.
Step 9. Heat a grill pan or skillet over medium-high heat.
Step 10. Grill the chicken for 5 to 7 minutes per side, or until the internal temperature reaches 165°F (74°C).
Step 11. Remove the chicken from the heat and allow it to rest for 5 minutes.
Step 12. In a large bowl, combine the arugula, cherry tomatoes, cucumber, yellow bell pepper, and red bell pepper.
Step 13. Whisk together the olive oil, lemon juice, Dijon mustard, salt, and black pepper.
Step 14. Drizzle the dressing over the salad and toss gently to combine.
Step 15. Arrange the grilled chicken breast, mashed potatoes, and garden salad on serving plates.
Step 16. Sprinkle the mashed potatoes with a pinch of paprika if desired.
Step 17. Serve immediately and enjoy.
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 low heat or in a 350°F (175°C) oven until warmed through.
Warm the mashed potatoes with a splash of milk to restore their creamy texture.
Store the salad and dressing separately to keep the vegetables crisp and fresh.
For meal prep, portion the chicken and potatoes into containers and add freshly dressed salad just before serving.
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