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Balsamic Grilled Chicken with Herbed Mashed Potatoes & Roasted Tomatoes

A quick and delicious dish featuring juicy balsamic grilled chicken, creamy herbed mashed potatoes, and roasted tomatoes, perfect for busy weeknight dinners.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Balsamic Grilled Chicken
  • 4 pieces boneless, skinless chicken breasts
  • ½ cup balsamic vinegar
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • Salt and pepper to taste
For the Herbed Mashed Potatoes
  • 2 pounds potatoes, peeled and diced
  • ½ cup milk
  • 4 tablespoons butter
  • 1 tablespoon fresh chives, chopped
  • Salt and pepper to taste
For the Roasted Tomatoes
  • 2 cups cherry tomatoes
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh basil leaves for garnish Optional

Method
 

Preparation
  1. Start by whisking together the balsamic vinegar, olive oil, minced garlic, honey, salt, and pepper in a bowl.
  2. Place the chicken breasts into a resealable plastic bag or a shallow dish, and pour the marinade over.
  3. Seal or cover it and let it marinate in the refrigerator for at least 30 minutes.
  4. While your chicken marinates, bring a large pot of salted water to a boil.
  5. Toss in the diced potatoes and cook until tender (about 15-20 minutes). Drain and return to the pot.
Mashed Potatoes
  1. Add in the milk, butter, chives, salt, and pepper to the potatoes.
  2. Mash to your desired consistency, whether you like them chunky or creamy—no judgment here!
Roasting Tomatoes
  1. Preheat your oven to 400°F (200°C).
  2. On a baking sheet, toss the cherry tomatoes with olive oil, salt, and pepper.
  3. Spread them out and pop them in the oven for about 20 minutes or until they start bursting with flavor.
Grilling Chicken
  1. Heat up your grill (or grill pan) over medium-high heat.
  2. Cook the marinated chicken for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C).
Serving
  1. On a plate, scoop a generous serving of herbed mashed potatoes.
  2. Place the perfectly grilled chicken on top, and scatter some roasted tomatoes around.
  3. Garnish with fresh basil for that gourmet touch. Voilà! Dinner is served.

Notes

Consider using red wine vinegar if you don’t have balsamic vinegar. Leftover chicken can be used cold in salads or sandwiches.