🍗 Grilled Chicken with Creamy Mushrooms, Roasted Potatoes & Pasta Salad Plate 🍄🥔🥗
Prep Time: 25 minutes
Cook Time: 35 minutes
Servings: 4
Calories per Serving: ~720 kcal
🛒 Ingredients:
For the Chicken:
🍗 4 boneless chicken thighs
🫒 2 tbsp olive oil
🧄 2 garlic cloves, minced
🌿 1 tsp dried oregano
🍋 Juice of ½ lemon
🧂 Salt & pepper to taste
For the Roasted Potatoes:
🥔 500g baby potatoes, halved
🫒 2 tbsp olive oil
🌿 1 tsp dried rosemary
🧂 Salt & pepper
For the Creamy Mushrooms:
🍄 250g mushrooms, sliced
🧈 1 tbsp butter
🫒 1 tbsp olive oil
🧄 1 garlic clove, minced
🥛 ½ cup heavy cream
🧀 2 tbsp grated Parmesan
🌿 Fresh parsley, chopped
For the Creamy Pasta Salad:
🍝 250g short pasta (e.g., shells or orecchiette)
🥓 100g bacon, cooked & chopped
🥛 ½ cup mayonnaise (or Greek yogurt for lighter)
🥛 ¼ cup sour cream
🧄 1 tsp Dijon mustard
🧂 Salt & pepper
For the Fresh Salad:
🥒 1 cucumber, sliced
🍅 1 cup cherry tomatoes, halved
🧅 ½ red onion, thinly sliced
🌿 Fresh parsley or dill
🍋 Drizzle of lemon juice
👨🍳 Instructions:
Marinate Chicken: Mix olive oil, garlic, oregano, lemon juice, salt & pepper. Coat chicken and let marinate at least 15 minutes.
Cook Potatoes: Toss halved potatoes with oil, rosemary, salt & pepper. Roast at 200°C (400°F) for 25–30 minutes until golden.
Cook Chicken: Grill or pan-sear chicken thighs for 6–7 minutes per side until charred and cooked through (74°C/165°F internal). Rest before slicing.
Make Creamy Mushrooms: Heat butter & oil in a skillet. Sauté garlic & mushrooms until browned (6–7 mins). Stir in cream and Parmesan, simmer 2–3 mins until thickened. Sprinkle parsley.
Prepare Pasta Salad: Cook pasta al dente, drain & cool. Mix with bacon, mayo, sour cream, Dijon, salt & pepper. Chill until ready.
Assemble Salad: Toss cucumber, tomatoes, onion, parsley, and lemon juice.
Serve: Plate grilled chicken, potatoes, mushrooms, creamy pasta salad, and fresh salad together. Garnish with extra parsley.
💡 Notes & Variations:
Replace chicken with pork chops or salmon for variety.
Add spinach to the mushroom sauce for extra greens.
Pasta salad can be made a day ahead — even tastier chilled.