I didn’t take a photo of the meal I made last night, but this grilled chicken (above) looks similar to what I made. This is one of Brandon’s favorite meals, and it is quite tasty if I do say so myself. It contains spiced grilled chicken, smooth mashed potatoes and a classic Greek salad. Here’s what you’ll need:
- Chicken breasts (the thinner the cut, the better they’ll grill)
- Coarse salt & ground pepper
- Spice rub (I use a premixed one, but you can make a similar one)
- Round white potatoes
- Heavy whipping cream
- Butter (or substitute)
- Tomatoes
- Cucumbers
- Feta cheese
- Greek feta salad dressing
Also:
- A grilling pan, George Foreman grill or the old-fashioned charcoal/gas grill
- A hand mixer
- Cut the potatoes into quarters. Don’t peel them—you can mash white potatoes with the skins on.
- Put the potatoes in a pot of hot water; heat the water until boiling and potatoes are tender.
- While potatoes are cooking, cut up tomatoes and cucumbers into large chunks. Place in bowl, cover liberally in feta cheese and Greek dressing. Cover with plastic wrap and place in the fridge.
- Heat your grill. While grill is warming up, rub chicken breasts with salt, pepper and your choice of spices.
- Place on grill. If you use a George Foreman grill like I did, they should take about 6-7 minutes to cook (if the breasts are thin-cut) or about 10 minutes if they are standard chicken breasts (about an inch thick).
- Remove potatoes from heat, drain and place back into pot. Put about a cup or so of heavy whipping cream in with the potatoes. Add butter—how much is up to you. :) Sprinkle with salt and pepper.
- Using the hand mixer, begin to whip the potatoes starting on a slow setting and gradually increasing speed. Add more milk or heavy whipping cream as desired.
And you’re done! Enjoy.
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