Description
Grilled balsamic-marinated chicken served with creamy herbed mashed potatoes and roasted cherry tomatoes.
Ingredients
Scale
- For the chicken:
- 4 boneless skinless chicken breasts
- 1/2 cup balsamic vinegar
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper to taste
- For the herbed mashed potatoes:
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 1/2 cup milk
- 1/4 cup butter
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh chives
- Salt and black pepper to taste
- For the roasted tomatoes:
- 2 cups cherry tomatoes
- 1 tablespoon olive oil
- Salt and black pepper to taste
Instructions
- Marinate the chicken: In a large bowl, whisk together balsamic vinegar, olive oil, garlic, oregano, basil, salt, and pepper. Add chicken breasts, turning to coat. Cover and refrigerate for at least 30 minutes.
- Prepare the mashed potatoes: Place potatoes in a large pot and cover with water. Bring to a boil, then reduce heat and simmer until tender, about 15-20 minutes. Drain and return to the pot. Add milk, butter, parsley, chives, salt, and pepper. Mash until smooth. Keep warm.
- Roast the tomatoes: Preheat oven to 425°F (220°C). On a baking sheet, toss cherry tomatoes with olive oil, salt, and pepper. Roast for 12-15 minutes, until softened and lightly charred.
- Grill the chicken: Preheat grill to medium-high heat. Grill chicken breasts for 5-7 minutes per side, or until internal temperature reaches 165°F (74°C).
- Serve: Plate the mashed potatoes, top with grilled chicken, and garnish with roasted tomatoes.
Notes
For extra flavor, marinate the chicken overnight. You can substitute sweet potatoes for Yukon Gold if desired.
Nutrition
- Calories: 420
- Sugar: 8g
- Fat: 15g
- Carbohydrates: 38g
- Protein: 35g