Experience the perfect balance of flavors and nutrition with this Grilled Chicken, Sweet Potato Mash, and Broccoli recipe. The juicy, well-seasoned chicken pairs beautifully with the creamy, slightly sweet mash, while the broccoli adds a satisfying crunch. This wholesome meal is easy to prepare and makes for a deliciously healthy dinner that’s sure to satisfy your taste buds. Let’s fire up the grill and get cooking!
Ingredients
For the Grilled Chicken:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Juice of 1 lemon
For the Sweet Potato Mash:
- 3 large sweet potatoes, peeled and cubed
- 2 tablespoons butter
- 1/4 cup milk
- 1/2 teaspoon ground cinnamon
- Salt and pepper, to taste
For the Broccoli:
- 1 large head of broccoli, cut into florets
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Lemon wedges, for serving (optional)
Directions
- Marinate the Chicken: In a large bowl, combine olive oil, minced garlic, paprika, oregano, salt, pepper, and lemon juice. Add the chicken breasts and toss to coat. Let the chicken marinate for at least 15 minutes, or up to 2 hours in the refrigerator for more flavor.
- Prepare the Sweet Potatoes: While the chicken is marinating, place the cubed sweet potatoes in a large pot of water. Bring to a boil and cook until tender, about 15 minutes. Drain well.
- Mash the Sweet Potatoes: In the same pot, add the butter, milk, cinnamon, salt, and pepper to the sweet potatoes. Mash until smooth and creamy. Adjust seasoning to taste. Keep warm.
- Grill the Chicken: Preheat your grill to medium-high heat. Grill the chicken breasts for 6-7 minutes on each side, or until fully cooked through and juices run clear. The internal temperature should reach 165°F (75°C). Remove from the grill and let the chicken rest for a few minutes before serving.
- Cook the Broccoli: In a large pot, bring a few inches of water to a boil and add a steamer basket. Place the broccoli florets in the basket, cover, and steam for about 5 minutes, or until tender-crisp. Alternatively, toss the broccoli with olive oil, salt, and pepper, and roast at 400°F (200°C) for 15 minutes.
- Plate and Serve: Arrange the grilled chicken on a plate with a generous scoop of sweet potato mash and a side of broccoli. Add a lemon wedge on the side for a zesty touch if desired.
How to Prepare
This meal is all about balancing flavors and textures. Marinating the chicken ensures it’s flavorful and juicy, while grilling adds a smoky char. The sweet potato mash offers a creamy, slightly sweet contrast to the savory chicken, and the broccoli provides a fresh, green element that ties the dish together. Serve this meal as a healthy weeknight dinner or a satisfying weekend lunch.
Preparation Time
- Prep time: 20 minutes
- Cook time: 30 minutes
- Total time: 50 minutes
Servings
This recipe serves 4 people.
FAQs
- Can I use chicken thighs instead of breasts? Yes, chicken thighs work great and will be even juicier. Adjust the cooking time as needed.
- What other vegetables can I use? You can substitute the broccoli with green beans, asparagus, or Brussels sprouts.
- How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove.
- Can I make the sweet potato mash ahead of time? Absolutely! Prepare the mash and store it in the fridge. Reheat gently on the stove, adding a splash of milk if needed.