Herb Grilled Chicken with Sauteed Peppers, Mushrooms & Creamy Mashed Potatoes
Tender herb-marinated grilled chicken served with buttery, creamy mashed potatoes and a vibrant medley of sautéed bell peppers and mushrooms. The dish combines rich, herby flavors with the comforting smoothness of mashed potatoes — perfect for a balanced and satisfying Mediterranean-inspired meal.
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 2–3
Ingredients
For the Herb Grilled Chicken:
2 boneless, skinless chicken breasts
1½ tbsp olive oil
1 tbsp lemon juice
1 tsp garlic powder
½ tsp paprika
½ tsp dried oregano
½ tsp dried thyme or rosemary
Salt and pepper, to taste
For the Creamy Mashed Potatoes:
3 medium potatoes, peeled and cubed
2 tbsp olive oil
¼ cup warm milk
2 tbsp cream or Greek yogurt
Salt and pepper, to taste
1 tbsp chopped parsley
For the Sauteed Peppers & Mushrooms:
1 red bell pepper, thinly sliced
1 yellow or green bell pepper, thinly sliced
1 cup sliced mushrooms
1 tsp olive oil
1 garlic clove, minced
Salt and black pepper, to taste
½ tsp dried basil or oregano
Splash of lemon juice or balsamic vinegar
Instructions
1. Marinate the Chicken
In a bowl, mix olive oil, lemon juice, garlic, paprika, oregano, thyme, salt, and pepper.
Add chicken and coat evenly.
Let it marinate for at least 20 minutes (or up to 2 hours in the refrigerator).
2. Make the Mashed Potatoes
Boil potatoes in salted water for 12–15 minutes, until fork-tender.
Drain and mash them while warm.
Add butter, warm milk, and cream (or yogurt).
Season with salt and pepper; mash until smooth and fluffy.
Adjust milk for creaminess and keep warm.
3. Grill the Chicken
Heat a grill pan or outdoor grill over medium-high heat.
Grill chicken for 5–6 minutes per side, or until golden and cooked through (internal temp: 75°C / 165°F).
Let it rest for 5 minutes before slicing.
4. Saute the Peppers & Mushrooms
Heat olive oil in a skillet over medium heat.
Add minced garlic and saute for 30 seconds until fragrant.
Add sliced peppers and mushrooms.
Cook for 6–8 minutes, stirring occasionally, until softened and slightly caramelized.
Season with salt, pepper, and herbs.
Finish with a small splash of lemon juice or balsamic vinegar for brightness.
5. Assemble the Plate
Place a generous scoop of creamy mashed potatoes on each plate.
Add sliced herb grilled chicken alongside.
Top or serve with sauteed peppers and mushrooms.
Garnish with fresh parsley or a drizzle of olive oil for shine.
Tips
For ultra-smooth mashed potatoes, use a potato ricer or fine masher.
Add a little parmesan cheese to the mashed potatoes for extra flavor.
If you prefer a sauce, drizzle a bit of garlic butter or Dijon cream sauce over the chicken.
You can air-fry the chicken for 10–12 minutes at 200°C for a crisp finish.
Serving Suggestion
Serve with:
A side of steamed broccoli or green beans for added freshness.
Optional: a small salad with olive oil and lemon dressing for balance.
Frequently Asked Questions
Q1: Can I use chicken thighs instead of breasts?
Yes! Chicken thighs stay juicier and work beautifully with this recipe.
Q2: Can I make this dish ahead of time?
Yes — store each component separately. Reheat the mashed potatoes with a splash of milk before serving.
Q3: Can I make the meal dairy-free?
Use olive oil and almond milk for the mashed potatoes and skip butter.
Nutritional Information
Calories: ~580 kcal
Protein: 45g
Fat: 27g
Carbohydrates: 40g
Fiber: 5g
Sugars: 4g