Herb Grilled Chicken with Mashed Potatoes

Instructions

Step 1: In a bowl, combine olive oil, minced garlic, salt, black pepper, paprika, onion powder, oregano, and dried parsley.

Step 2: Rub the seasoning mixture over the chicken breasts and let them marinate for at least 20 minutes.

Step 3: Place the cubed potatoes in a pot of salted water and boil until fork tender, about 15 to 20 minutes.

Step 4: Drain the potatoes and mash them with butter and milk until smooth and creamy. Adjust seasoning with additional salt and pepper if needed.

Step 5: Heat a grill pan or skillet over medium-high heat. Cook the chicken breasts for 5 to 6 minutes per side until fully cooked and nicely charred.

Step 6: Allow the chicken to rest for a few minutes before slicing into strips.

Step 7: In a small bowl, toss the cucumber and carrot slices with vinegar, sugar, and mayonnaise or light dressing to create a quick fresh salad.

Step 8: Arrange the mashed potatoes, sliced grilled chicken, and vegetable salad on serving plates.

Step 9: Garnish with fresh parsley and serve with lime wedges on the side.

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 or microwave until warmed through.

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

Keep the salad chilled and serve fresh for the best flavor and crunch.