🍗 Herb-Grilled Chicken with Sautéed Peppers, Mushrooms & Creamy Mashed Potatoes 🥔🍄🌶️
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 2
Calories per Serving: ~580 kcal
Ingredients 📝
For the Herb Chicken 🍗
2 chicken breasts
1 tbsp olive oil 🫒
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp garlic powder
Salt & pepper to taste 🧂
Fresh parsley, chopped 🌿
For the Mashed Potatoes 🥔
500g potatoes, peeled and quartered
2 tbsp butter 🧈
1/4 cup milk (60 ml) 🥛
Salt to taste 🧂
For the Mushroom & Pepper Mix 🍄🌶️
1/2 red bell pepper, sliced
1/2 yellow bell pepper, sliced
1/2 green bell pepper, sliced
150g mushrooms, sliced
1/2 onion, thinly sliced 🧅
1 tbsp olive oil 🫒
1 garlic clove, minced 🧄
1/4 cup chicken broth (optional, for moisture)
Salt & pepper to taste 🧂
Instructions 👩🍳
Prepare the mashed potatoes: Boil potatoes in salted water for 15–18 minutes until soft. Drain and mash with butter and milk. Season with salt.
Cook the chicken: Rub chicken breasts with olive oil, thyme, oregano, garlic powder, salt, and pepper. Grill or pan-fry over medium heat for 5–6 minutes per side, or until cooked through and nicely golden. Set aside.
Sauté the vegetables: In a pan, heat olive oil. Sauté onions and garlic for 2 minutes. Add mushrooms and peppers, cook for 7–8 minutes until softened. If needed, add a splash of broth for moisture. Season with salt and pepper.
Assemble: Plate a scoop of mashed potatoes, top with sautéed vegetables, and place the grilled chicken breasts on top. Garnish with fresh parsley.
Notes & Tips 💡
Add a splash of cream to the mashed potatoes for extra richness.
For a smoky flavor, grill the peppers before slicing.
Vegan version: swap chicken for grilled tofu and use plant-based butter/milk in mash.