Chicken Breasts Recipe

Prepare marinade

In a medium bowl whisk together 3 tbs olive oil, 2 tbs lime juice, minced garlic, cumin, smoked paprika, oregano, 1.5 tsp salt and 0.75 tsp black pepper until combined.

Marinate chicken

Pat the 4 chicken breasts dry. Place them in a shallow dish or resealable bag and pour the marinade over. Turn to coat so each breast is evenly covered. Marinate in refrigerator for at least 30 minutes, up to 4 hours (longer will deepen flavor). Remove chicken from fridge 20 minutes before cooking to come closer to room temperature.

Grill chicken

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Oil the grates or spray pan. Place the chicken breasts on the hot grill and cook 5–7 minutes per side, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Cooking time varies with thickness — use thermometer for best result. Let rest 5 minutes before slicing. Optionally brush with 1 tsp extra-virgin olive oil just before serving.

While chicken is marinating, combine the 2 cups diced tomatoes, 1/2 cup diced onion, 1/4 cup chopped cilantro, minced jalapeño, 1 tbs lime juice, 1/2 tsp salt and 1/4 tsp black pepper in a bowl. Taste and adjust seasoning. Cover and refrigerate until ready to garnish the chicken. Make this at least 15 minutes ahead to allow flavors to meld.

Cook potatoes

Place the 2 lbs cubed potatoes in a large pot and cover with cold water by 1 inch. Add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender and easily pierced with a fork, about 12–15 minutes.

Mash and finish

Drain potatoes well and return to the warm pot. Add 4 tbs butter and 1/2 cup warmed milk. Mash with a potato masher (or use a ricer for smoother texture) until desired consistency. Season with 1 tsp salt and 1/4 tsp black pepper, taste and adjust. Keep warm until plating.

About 10 minutes before the chicken is done, heat 1 tbs olive oil in a large skillet over medium-high heat. Add the trimmed vegetable (1 lb). If using green beans or asparagus, sauté 5–7 minutes until bright and tender-crisp; for broccoli, sauté 6–8 minutes until fork-tender with some browning. Add sliced garlic in the last 1 minute to avoid burning. Season with 1/2 tsp salt and 1/4 tsp black pepper. Squeeze lemon wedge over the vegetables before removing from pan and toss to coat.

Slice the rested chicken breasts against the grain. Spoon a generous portion of mashed potatoes onto each plate, arrange sliced chicken alongside, and place the sautéed vegetable next to them. Top each chicken breast with 2–3 tbs pico de gallo and sprinkle with the chopped cilantro leaves or parsley. Drizzle optional 1 tsp extra-virgin olive oil over chicken and potatoes if desired. Serve immediately.