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Grilled Chicken Breast Dinner

Grilled chicken breast dinner - the image shows a plate of grilled chicken and vegetables. the chicken is cooked to a golden brown color and has a crispy texture. it is garnished with fresh herbs, likely parsley or cilantro. the vegetables on the plate include roasted carrots, zucchini, potatoes, and red bell peppers. the plate is made of light-colored ceramic and is placed on a white marble countertop.
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A simple and delicious grilled chicken breast dinner served with roasted vegetables and garlic mashed potatoes. Perfect for a healthy and satisfying meal.

Ingredients

Scale

4 boneless skinless chicken breasts, about 6 ounces each
2 tablespoons olive oil, divided
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 lemon, juiced
4 medium red potatoes, peeled and quartered
4 cloves garlic, peeled
1/4 cup whole milk
2 tablespoons unsalted butter
1/2 teaspoon salt (for potatoes)
1/4 teaspoon black pepper (for potatoes)
2 medium carrots, peeled and cut into 1-inch pieces
1 medium zucchini, cut into 1/2-inch slices
1 red bell pepper, seeded and cut into 1-inch pieces
1 teaspoon dried Italian seasoning

Instructions

Preheat the grill to medium-high heat (about 400°F / 200°C).
In a small bowl, mix 1 tablespoon olive oil, salt, black pepper, garlic powder, smoked paprika, and lemon juice to create the marinade.
Brush the chicken breasts with the marinade on both sides and let them rest at room temperature while preparing the sides.
Preheat the oven to 425°F (220°C).
Place the quartered potatoes and whole garlic cloves in a large pot and cover with cold water. Bring to a boil and cook until potatoes are tender, about 15 minutes.
Drain the potatoes and garlic and return them to the pot. Add milk, butter, salt, and pepper. Mash until smooth and creamy. Cover and keep warm.
Toss the carrots, zucchini, and red bell pepper with the remaining 1 tablespoon olive oil, Italian seasoning, salt, and pepper. Spread on a baking sheet in a single layer.
Roast the vegetables in the oven for 20 minutes, stirring halfway through, until tender and slightly caramelized.
Place the chicken breasts on the preheated grill. Grill for 6-7 minutes per side or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
Remove the chicken from the grill and let it rest for 5 minutes before slicing.
Serve the grilled chicken breasts alongside the garlic mashed potatoes and roasted vegetables.

Find it online: https://cookinglove.cookinglovely.com/perfect-grilled-chicken-breast-dinner-with-roasted-veggies-mash/