Instructions
Step 1. Place the chicken breasts in a bowl and combine with olive oil, lime juice, garlic, paprika, dried parsley, oregano, salt, and black pepper. Marinate for at least 30 minutes.
Step 2. Add the cubed potatoes to a large pot and cover with cold water. Bring to a boil and cook for 15–20 minutes, or until fork-tender.
Step 3. While the potatoes cook, toss the shredded carrots with lime juice, olive oil, and salt. Refrigerate until ready to serve.
Step 4. Drain the cooked potatoes and return them to the warm pot.
Step 5. Add butter, milk, salt, and black pepper to the potatoes. Mash until smooth and creamy.
Step 6. Stir the chopped parsley into the mashed potatoes and keep warm.
Step 7. Preheat a grill pan or outdoor grill to medium-high heat.
Step 8. Grill the chicken breasts for 5–7 minutes per side, or until nicely charred and the internal temperature reaches 165°F (74°C).
Step 9. Remove the chicken from the grill and allow it to rest for 5 minutes.
Step 10. Slice the chicken into thick strips.
Step 11. Arrange the mashed potatoes, grilled chicken, cucumber slices, and carrot salad on serving plates.
Step 12. Garnish with fresh parsley and lime wedges.
Step 13. Serve immediately with an extra squeeze of lime over the chicken if desired.
Storage and Reheating Tips
Store leftover chicken, mashed potatoes, and vegetables separately in airtight containers in the refrigerator for up to 4 days.
Reheat the chicken in a skillet or microwave until warmed through.
Warm the mashed potatoes with a splash of milk to restore their creamy texture.
The carrot salad and cucumber slices are best enjoyed cold and should be added after reheating the other components.
Cooked chicken can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Continue on the next page