Grilled Chicken with Mashed Potatoes and Veggie Medley

Sometimes, simplicity is the ultimate comfort. This grilled chicken with mashed potatoes and veggie medley brings together clean flavors, vibrant colors, and classic comfort food elements. It’s a balanced plate packed with protein, fiber, and satisfaction. Perfect for meal prep or a wholesome dinner, this well-rounded dish will quickly become a household favorite.

Ingredients

• For the Grilled Chicken:
  • 1 lb chicken breast, sliced
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp dried thyme or Italian seasoning
  • Salt & black pepper to taste
• For the Mashed Potatoes:
  • 3 medium potatoes, peeled and chopped
  • 2 tbsp butter
  • 1/4 cup milk or cream
  • Salt to taste
• For the Mixed Veggies:
  • 1 cup frozen mixed vegetables (carrots, peas, corn, green beans)
  • 1 tsp butter or olive oil
  • Salt & pepper to taste

Step-by-Step Instructions

Step 1: Prepare the Mashed Potatoes

1. Place chopped potatoes in a pot of salted water and bring to a boil.
2. Cook until fork-tender, about 15–20 minutes. Drain well.
3. Mash with butter, milk or cream, and season with salt to taste.

Step 2: Cook the Veggies

1. In a skillet over medium heat, add butter or oil.
2. Stir in frozen vegetables and cook for 5–7 minutes until heated through.
3. Season with salt and pepper to taste.

Step 3: Grill the Chicken

1. Rub chicken slices with olive oil, garlic powder, thyme, salt, and pepper.
2. Heat a grill pan or skillet over medium-high heat.
3. Grill chicken 4–5 minutes per side, or until fully cooked and nicely charred.

Step 4: Assemble the Plate

1. Slice the grilled chicken into strips.
2. Serve alongside mashed potatoes and a generous scoop of veggie medley.

Variations

• Swap chicken with turkey breast or grilled tofu for variation
• Use sweet potatoes instead of regular for added nutrients
• Add herbs like chives or rosemary to the mashed potatoes
• Top with a drizzle of gravy or a garlic cream sauce

Cooking Note

• Be sure to let the grilled chicken rest before slicing to retain juices
• Don’t overboil the potatoes—they should be just fork-tender
• Frozen veggies are quick and easy, but fresh works great too

Serving Suggestions

This meal is a complete plate on its own, but you can pair it with a side of garlic bread or a light garden salad. For a cozy touch, serve with warm gravy or cranberry sauce during colder months.

Storing Tips for the Recipe

Store each component separately in airtight containers in the fridge for up to 3–4 days. Reheat mashed potatoes with a splash of milk, and warm chicken gently in the oven or microwave to preserve texture.

Timing

Prep Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Yield: 4 servings

Nutritional Information (Per Serving)

Calories: 470

Protein: 35g

Sodium: 520mg

Healthier Alternatives for the Recipe

Use olive oil instead of butter in both mashed potatoes and veggies for a lighter fat profile. Substitute low-fat milk or unsweetened almond milk in the potatoes. For extra fiber, leave the potato skins on.

Common Mistakes to Avoid

• Overcooking chicken: Use a meat thermometer to avoid drying it out
• Too much liquid in mashed potatoes: Add milk slowly to control consistency
• Undercooked veggies: Simmer covered for even cooking
• Not seasoning enough: Each part of the plate needs its own seasoning

Conclusion

This grilled chicken plate with mashed potatoes and colorful veggies is as nutritious as it is delicious. It’s wholesome, comforting, and a beautiful meal to prepare for yourself or your family. Try it today and enjoy a well-balanced plate made with love.

Frequently Asked Questions (FAQs)

Q1: Can I bake the chicken instead of grilling?
A: Yes, bake at 400°F (200°C) for 20–25 minutes or until fully cooked.

Q2: Can I make mashed potatoes in advance?
A: Absolutely! Just reheat with a splash of milk for creaminess.

Q3: Are canned veggies okay?
A: Yes, but rinse them to reduce sodium and warm gently before serving.

Q4: How can I make it dairy-free?
A: Use dairy-free butter and milk alternatives in potatoes and skip cheese or creamy toppings.

Grilled Chicken with Mashed Potatoes & Veggie Medley

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• Author: Caroline Jones
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

A colorful, clean comfort meal featuring juicy grilled chicken, creamy mashed potatoes, and a vibrant veggie medley. Perfectly balanced and family-friendly!

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Ingredients

Scale 1x2x3x

For the Grilled Chicken:

1 lb chicken breast, sliced

1 tbsp olive oil

1 tsp garlic powder

1/2 tsp dried thyme or Italian seasoning

Salt & black pepper to taste

For the Mashed Potatoes:

3 medium potatoes, peeled and chopped

2 tbsp butter

1/4 cup milk or cream

Salt to taste

For the Mixed Veggies:

1 cup frozen mixed vegetables (carrots, peas, corn, green beans)

1 tsp butter or olive oil

Salt & pepper to taste

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Instructions

1. Boil potatoes in salted water until fork-tender, then mash with butter, milk, and salt.

2. Sauté frozen veggies in butter or olive oil until heated through. Season to taste.

3. Rub chicken with oil and seasonings. Grill 4–5 mins per side until fully cooked.

4. Slice chicken and serve with mashed potatoes and veggies.

Notes

For extra creaminess, use cream in mashed potatoes.

Let grilled chicken rest before slicing.

Frozen or fresh veggies both work—just adjust cooking time.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dinner
• Method: Grilling, Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 plate
• Calories: 470
• Sugar: 4g
• Sodium: 520mg
• Fat: 18g
• Saturated Fat: 7g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 5g
• Protein: 35g
• Cholesterol: 95mg

Keywords: grilled chicken, mashed potatoes, veggie plate, healthy dinner