Description
A rich and flavorful dish featuring marinated grilled chicken served alongside creamy herbed mashed potatoes and roasted cherry tomatoes.
Ingredients
Scale
- 1½ pounds boneless, skinless chicken breasts or thighs
- ⅓ cup balsamic vinegar
- 3 tablespoons olive oil
- 2 tablespoons maple syrup or brown sugar
- 1 tablespoon whole-grain mustard
- 1 teaspoon dried Italian seasoning
- ½ teaspoon smoked paprika
- ¾ teaspoon salt (plus more to taste)
- ½ teaspoon ground black pepper
- ¼ teaspoon crushed red pepper flakes
- 3 garlic cloves, finely minced
- 3 pounds yellow potatoes, peeled and cut into large chunks
- ½ cup warm whole milk or half-and-half
- 5 tablespoons butter
- ⅓ cup sour cream or plain Greek yogurt
- 1 teaspoon salt (plus more to taste)
- ½ teaspoon ground black pepper
- 2 garlic cloves, cooked until soft and mashed
- ¼ cup finely chopped fresh herbs (such as parsley, basil, or chives)
- 2 cups cherry or grape tomatoes
- 1 tablespoon olive oil
- 1 small shallot, thinly sliced
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- Fresh herbs, chopped (for serving)
- Thick balsamic glaze (for serving)
- Flaky salt (for serving)
- Freshly ground black pepper (for serving)
Instructions
- Marinate the Chicken: In a large bowl or resealable bag, combine the balsamic vinegar, olive oil, maple syrup, mustard, Italian seasoning, smoked paprika, salt, black pepper, red pepper flakes, and minced garlic. Whisk well to blend. Add the chicken, ensuring every piece is thoroughly coated. Seal and refrigerate for at least 4 hours or preferably overnight.
- Roast the Tomatoes: Preheat your oven to 400°F (200°C). Spread the cherry tomatoes on a baking sheet, tossing with olive oil, shallot, garlic, salt, and pepper. Roast for 18–20 minutes until they soften and begin to caramelize.
- Prepare the Mashed Potatoes: In a large pot, cover the peeled, cut potatoes with cold, well-salted water. Bring to a boil and cook for about 20 minutes until tender when pierced with a fork. Drain and return to the pot. Add butter, warm milk, sour cream, mashed garlic, salt, and black pepper. Mash until smooth and creamy. Gently fold in fresh herbs.
- Grill the Chicken: Heat your grill or grill pan over medium-high heat. Remove the chicken from the marinade, shaking off excess. Grill for 4–6 minutes per side until cooked through and slightly charred. Let rest for 8–10 minutes before slicing.
- Assemble and Serve: On each plate, spoon a portion of herbed mashed potatoes. Lay slices of grilled chicken on top and add roasted tomatoes. Finish with fresh herbs, a drizzle of balsamic glaze, and a sprinkle of flaky salt and black pepper.
Notes
Marinate chicken overnight for best flavor. Use a meat thermometer to ensure chicken reaches 165°F (74°C). Customize herbs in mashed potatoes as desired.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 9g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 100mg