Copycat Restaurant Dinner – Grilled Lemon Herb Chicken and Garlic Mashed Potatoes

Allergens

Dairy, Gluten (if using a gluten-free recipe for mashed potatoes)

Ingredients

• 1. 2 boneless, skinless chicken breasts 2. 4 medium russet potatoes 3. 6 cloves garlic 4. 1/2 cup chopped fresh parsley 5. 1 lemon, zested and juiced 6. 1/4 cup olive oil 7. Salt and pepper to taste 8. 1/2 cup unsalted butter 9. 1/4 cup milk or cream 10. 1/2 cup grated Parmesan cheese

Instructions

1. In a small bowl, combine lemon zest, juice of one lemon, chopped parsley, 1/4 cup olive oil, salt, and pepper. Mix well and set aside.
2. Preheat your grill to medium high heat or prepare a grill pan for indoor use. Season chicken breasts with salt and pepper, then brush both sides with the lemon herb mixture. Grill for 6 7 minutes per side or until cooked through. Remove from grill and let rest for 5 minutes before slicing.
3. Boil potatoes in a pot of water until fork tender. Drain and return to the pot. Add butter, garlic cloves, milk or cream, salt, and pepper. Mash until smooth and creamy, then stir in Parmesan cheese. Adjust seasonings as needed.
4. Serve grilled lemon herb chicken sliced over a bed of garlic mashed potatoes.

Chef’s Insight

This dish captures the essence of Friday-night tailgate energy, combining nostalgia and indulgence for an unforgettable meal.

Notes

For added flavor, consider marinating the chicken for at least an hour before grilling.