This plate is straight-up fresh, zesty, and balanced. Juicy grilled chicken, creamy garlic mashed potatoes, and a crisp cucumber-carrot salad with lime bring a clean, light, and super satisfying vibe. Perfect for a quick healthy dinner that still feels comfort-food legit. Let’s get cookin’!
INGREDIENTS :
2 chicken breast fillets
2 medium potatoes, peeled and chopped
1 cup cucumber, sliced
½ cup carrots, shredded
2 garlic cloves, minced
1 tbsp olive oil
1 tbsp butter
1 lime, cut into wedges
½ tsp salt
½ tsp black pepper
½ tsp paprika
1 tbsp chopped parsley
DIRECTIONS :
Cook the potatoes:
Boil chopped potatoes in salted water for 12–15 minutes until fork tender.
Make the mash:
Drain potatoes and mash with butter, minced garlic, parsley, salt, and pepper until creamy.
Season the chicken:
Rub chicken fillets with olive oil, paprika, salt, and black pepper.
Cook the chicken:
Heat a skillet over medium-high heat and cook chicken 4–5 minutes per side until golden and fully cooked.
Prepare the salad:
In a bowl toss sliced cucumber and shredded carrots with a pinch of salt and pepper.
Plate it up:
Place the chicken on the plate with a scoop of garlic mash, fresh cucumber-carrot salad, and lime wedges for a bright citrus finish.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Kcal: ~450 per serving
Servings: 2
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