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Ingredients
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Grilled Chicken
Mashed Potatoes
Broccolini
Method
Grilled Chicken
- 1
Pound and dry
Pat chicken breasts dry with paper towels. If breasts are uneven thickness, place between two sheets of plastic wrap and gently pound to about 1/2 inch thickness for even cooking (about 1–2 minutes per breast).
- 2
Make marinade
In a shallow dish combine 2 tbs olive oil, 1 tbs lemon juice, 2 crushed garlic cloves (minced), 1 tsp chopped fresh rosemary (or thyme), 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Whisk until emulsified.
- 3
Marinate
Place chicken in the dish or a resealable bag and coat with the marinade. Marinate at room temperature for 15–30 minutes or refrigerate up to 2 hours. If refrigerated, bring to room temperature 20 minutes before grilling.
- 4
- 5
Grill
Place chicken on the hot grill or pan. Cook 4–6 minutes per side depending on thickness. Do not move the chicken too often so it develops a good sear. Grill until internal temperature reaches 165°F (74°C). If using a thermometer, check at the thickest part.
- 6
Rest
Transfer chicken to a cutting board, tent loosely with foil and rest for 5 minutes to let juices redistribute before slicing.
Mashed Potatoes
- 7
- 8
Heat dairy
While potatoes cook, warm 3 tbs butter and 1/2 cup whole milk together in a small saucepan over low heat until butter melts and mixture is hot but not boiling. If using sour cream or cream cheese, have it ready to add.
- 9
- 10
Finish
Stir in warmed butter-milk mixture gradually until desired creaminess is reached. Add 2 tbs sour cream or cream cheese if using. Season with 1 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. Keep covered and warm until serving.
Broccolini
- 11
Blanch (optional for brighter color)
Bring a medium pot of salted water to a boil. Add broccolini and blanch 1 minute, then transfer immediately to an ice bath to stop cooking. Drain well. (If you prefer crisp-tender broccolini, skip blanching and proceed to sauté.)
- 12
Sauté
Heat 1 tbs olive oil in a large skillet over medium heat. Add 1 thinly sliced garlic clove and 1/4 tsp red pepper flakes, and sauté 30 seconds until fragrant (do not let garlic brown). Add broccolini and cook, stirring occasionally, 4–6 minutes until stems are tender and florets are bright and slightly charred.
- 13