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Grilled Chicken with Creamy Mash & Garden Salad

A delicious weeknight meal that combines grilled chicken, creamy mashed potatoes, and a fresh garden salad, perfect for busy evenings.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Grilled Chicken
  • 4 breasts 4 boneless, skinless chicken breasts
  • 2 tablespoons 2 tablespoons olive oil
  • 2 cloves 2 cloves garlic, minced
  • 1 teaspoon 1 teaspoon lemon juice
  • Salt and pepper to taste
  • Your choice of herbs (rosemary or thyme work wonders)
For the Creamy Mash
  • 2 pounds 2 pounds potatoes (Yukon gold are my favorite for that buttery flavor)
  • 1/2 cup 1/2 cup heavy cream
  • 4 tablespoons 4 tablespoons unsalted butter
  • Salt to taste
For the Garden Salad
  • 4 cups 4 cups mixed greens A colorful array makes everything better!
  • 1 cup 1 cup cherry tomatoes, halved
  • 1 cucumber 1 cucumber, sliced
  • Your favorite salad dressing (may I suggest a zesty vinaigrette?)

Method
 

Preparation
  1. Marinate the Chicken: In a bowl, mix olive oil, minced garlic, lemon juice, salt, pepper, and herbs. Add the chicken breasts, ensuring they’re fully coated. Let them marinate while you prepare the other components (10-30 minutes, if time allows).
  2. Prepare the Creamy Mash: While the chicken is grilling, peel and chop the potatoes. Boil them in salted water until tender, about 15-20 minutes. Drain and mash them in a bowl with heavy cream, butter, and salt. Feel free to add a bit more cream if you enjoy them silky smooth.
  3. Assemble Your Garden Salad: In a large bowl, toss the mixed greens, cherry tomatoes, and cucumber. Drizzle with your favorite dressing and give it a gentle mix.
Cooking
  1. Grill the Chicken: Preheat your grill or grill pan over medium-high heat. Toss on the marinated chicken and grill for about 6-7 minutes on each side, or until cooked through. The internal temperature should reach 165°F.
Serving
  1. Plate it Up: On each plate, serve the grilled chicken alongside a generous scoop of creamy mash and a colorful helping of garden salad.

Notes

Cooking Tips: Don’t worry if your chicken has grill marks that are less than perfect; they add character! If you fancy a bit of zing, try adding some diced jalapeños or a splash of hot sauce to the creamy mash. Leftovers? Store them in an airtight container in the fridge for up to three days.