📝 Instructions
Prepare the Chicken: Pat chicken breasts dry with paper towels. In a small bowl, combine 1 tablespoon olive oil, garlic powder, oregano, salt, and pepper. Rub this marinade evenly over both sides of the chicken breasts. Let them sit for at least 10 minutes while you prepare other components, or up to 30 minutes for deeper flavor.
Cook the Potatoes: Place the peeled and quartered potatoes in a large pot and cover with cold, salted water. Bring to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, or until fork-tender. Drain well.
Mash the Potatoes: Return the hot, drained potatoes to the pot. Add 1/4 cup butter, warm milk, minced garlic, and half of the chopped fresh parsley. Mash until smooth and creamy, adjusting consistency with a splash more milk if needed. Taste and adjust salt and pepper.
Grill the Chicken: Preheat a grill or grill pan over medium-high heat. Once hot, place the marinated chicken breasts on the grill. Cook for 5-7 minutes per side, or until internal temperature reaches 165°F (74°C) and the chicken is cooked through with nice grill marks. Remove from heat and let rest for 5 minutes before slicing.
Assemble the Salad: In a large bowl, combine mixed greens, halved cherry tomatoes, and sliced cucumber. In a small separate bowl, whisk together 1 tablespoon olive oil, lemon juice, and a pinch of salt and pepper to create a simple dressing. Pour over the salad and toss gently to coat.
Serve: Divide the creamy garlic mashed potatoes, sliced grilled chicken, and fresh garden salad among plates. Create a small well in the center of the mashed potatoes and drizzle with the remaining 1 tablespoon of melted butter, garnished with the remaining fresh parsley. Serve immediately and enjoy!
💡 Chef’s Tips
For extra tender chicken: Marinate the chicken for at least 30 minutes, or even up to 2 hours in the refrigerator. A touch of yogurt or lemon juice in the marinade can also help tenderize the meat.
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