Name: Grilled Chicken with Mashed Potatoes & Veggie Medley
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 boneless, skinless chicken breasts; 2 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 4 large Yukon gold potatoes, peeled and cubed; 2 tablespoons butter; 1/4 cup milk (dairy or non-dairy); Salt and pepper to taste; 1 cup broccoli florets; 1 cup sliced carrots; 1 cup zucchini, sliced; 1 tablespoon olive oil (for veggies); 1/2 teaspoon Italian seasoning

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This Grilled Chicken with Mashed Potatoes & Veggie Medley dish brings together juicy grilled chicken breasts, creamy mashed potatoes, and a vibrant veggie medley. It's the perfect balance of flavors and textures, making it a comforting meal ideal for any weeknight. Whether you're feeding your family or meal prepping for the week, this recipe is a crowd-pleaser that combines fresh, healthy ingredients into one easy-to-make dinner.

Grilled Chicken with Mashed Potatoes & Veggie Medley

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 boneless, skinless chicken breasts

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

½ teaspoon salt

½ teaspoon black pepper

4 large Yukon gold potatoes, peeled and cubed

2 tablespoons butter

¼ cup milk (dairy or non-dairy)

Salt and pepper to taste

1 cup broccoli florets

1 cup sliced carrots

1 cup zucchini, sliced

1 tablespoon olive oil (for veggies)

½ teaspoon Italian seasoning

Directions

Preheat the grill or grill pan over medium heat.

Rub the chicken breasts with olive oil, garlic powder, smoked paprika, salt, and pepper.

Grill the chicken for 6–8 minutes per side, or until the internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes before slicing.

While the chicken grills, place the cubed potatoes in a large pot, cover with water, and bring to a boil. Cook for about 15–20 minutes, or until the potatoes are fork-tender.

Drain the potatoes and mash them with butter, milk, salt, and pepper until smooth and creamy.

In a skillet, heat 1 tablespoon olive oil over medium heat. Add the broccoli, carrots, and zucchini, and sauté with Italian seasoning for 6–8 minutes or until the vegetables are tender-crisp.

Plate the mashed potatoes, top with grilled chicken slices, and serve with the sautéed veggies on the side.

Servings and Timing

Servings: 2 servings

Prep time: 15 minutes

Cooking time: 25 minutes

Total time: 40 minutes

Variations

Swap the veggies: Feel free to use whatever seasonal vegetables you have on hand. Green beans, bell peppers, or asparagus would all be great substitutes for the broccoli, carrots, and zucchini.

Add cheese to the mashed potatoes: For a cheesy twist, mix in some shredded cheddar or parmesan when mashing the potatoes.

Make it spicy: If I’m in the mood for some heat, I like to add a pinch of cayenne pepper to the chicken rub or sprinkle it over the veggies as they sauté.

Storage/Reheating

I love having leftovers of this dish! To store, place the grilled chicken, mashed potatoes, and sautéed veggies in separate airtight containers. Keep them in the fridge for up to 3 days. When reheating, I warm everything in the microwave, making sure the chicken reaches an internal temperature of 165°F before eating. Alternatively, you can reheat it on the stovetop for a fresher result, adding a little extra butter or olive oil to the mashed potatoes if needed.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, you can definitely swap chicken thighs for breasts. I recommend grilling them for a little longer (about 8–10 minutes per side) to ensure they cook through and reach an internal temperature of 165°F.

How do I make the mashed potatoes extra creamy?

For extra creamy mashed potatoes, I recommend using Yukon Gold potatoes (which are already buttery) and mashing them with plenty of butter and milk. You can even add a dollop of sour cream for a richer flavor.

Can I make this recipe ahead of time?

Yes! This recipe can be prepped in advance. You can grill the chicken and sauté the veggies ahead of time and store them in the fridge. When ready to serve, simply reheat the components and mash the potatoes fresh.

What other seasonings can I use for the chicken?

If I’m feeling adventurous, I like to try different seasoning blends. Lemon zest, thyme, or rosemary all pair wonderfully with chicken. You could also try a marinade with honey and mustard for a tangy twist.

Can I use frozen vegetables instead of fresh?

Yes, frozen vegetables are a great alternative if you don’t have fresh on hand. Just be sure to sauté them for a slightly shorter amount of time since frozen veggies cook faster than fresh ones.

Conclusion

This Grilled Chicken with Mashed Potatoes & Veggie Medley is a simple yet flavorful meal that’s perfect for any day of the week. With juicy grilled chicken, creamy mashed potatoes, and a colorful veggie mix, it’s a complete and balanced dish that’s sure to satisfy. Whether you’re looking to enjoy a wholesome family dinner or meal prep for the week, this recipe checks all the boxes.

Recipe:

Grilled Chicken with Mashed Potatoes & Veggie Medley

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Author: Cheryl
Total Time: 40 minutes
Yield: 2 servings
Diet: Low Fat

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Description

Grilled Chicken with Mashed Potatoes & Veggie Medley is a comforting meal that combines juicy grilled chicken, creamy mashed potatoes, and a vibrant mix of sautéed vegetables. It's a well-rounded dish that's both satisfying and wholesome.

Instructions

Preheat the grill or grill pan over medium heat.
Rub the chicken breasts with olive oil, garlic powder, smoked paprika, salt, and pepper.
Grill the chicken for 6–8 minutes per side, or until the internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes before slicing.
While the chicken grills, place the cubed potatoes in a large pot, cover with water, and bring to a boil. Cook for about 15–20 minutes, or until the potatoes are fork-tender.
Drain the potatoes and mash them with butter, milk, salt, and pepper until smooth and creamy.
In a skillet, heat 1 tablespoon olive oil over medium heat. Add the broccoli, carrots, and zucchini, and sauté with Italian seasoning for 6–8 minutes or until the vegetables are tender-crisp.
Plate the mashed potatoes, top with grilled chicken slices, and serve with the sautéed veggies on the side.