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Balsamic Grilled Chicken with Herbed Mashed Potatoes & Roasted Tomatoes

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Balsamic Grilled Chicken with Herbed Mashed Potatoes & Roasted Tomatoes is a flavorful and well-balanced meal featuring tender marinated chicken, creamy herb-infused mashed potatoes, and sweet roasted tomatoes.

Ingredients

  • 4 boneless, skinless chicken breasts or thighs
  • 1/4 cup balsamic vinegar
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tsp Dijon mustard
  • 1 tbsp honey or maple syrup
  • Salt and pepper, to taste
  • 1 tsp dried Italian herbs (optional)
  • 2 lbs Russet or Yukon Gold potatoes, peeled and cubed
  • 3 tbsp butter
  • 1/2 cup milk or cream
  • 1 clove garlic (optional, roasted or sautéed)
  • 2 tbsp fresh herbs (parsley, chives, or thyme), chopped
  • Salt and pepper, to taste (for potatoes)
  • 1 pint cherry or grape tomatoes
  • 1 tbsp olive oil (for tomatoes)
  • 1 clove garlic, minced or sliced
  • Salt and pepper, to taste (for tomatoes)
  • Fresh basil or oregano for garnish (optional)

Instructions

  1. In a bowl, whisk together balsamic vinegar, olive oil, garlic, Dijon mustard, honey, salt, pepper, and dried herbs.
  2. Pour the marinade over chicken and refrigerate for at least 30 minutes, or overnight for deeper flavor.
  3. Preheat oven to 400°F (200°C). Toss tomatoes with olive oil, garlic, salt, and pepper. Roast for 20–25 minutes until blistered.
  4. While tomatoes roast, boil potatoes in salted water until fork-tender. Drain and mash with butter, milk, salt, pepper, and fresh herbs. Add roasted or sautéed garlic if desired.
  5. Grill marinated chicken over medium-high heat for 5–6 minutes per side, or until cooked through and lightly charred. Let rest before slicing.
  6. Assemble the plate with mashed potatoes, sliced grilled chicken, and roasted tomatoes. Garnish with herbs or a drizzle of balsamic glaze if desired.

Notes

  • Use balsamic glaze at the end for extra flavor and presentation.
  • Yukon Gold potatoes offer a creamier mash; Russets are fluffier.
  • Meal can be prepped ahead by marinating chicken and boiling potatoes early.
  • For a lighter version, use cauliflower mash or olive oil in the potatoes.
  • Store components separately in the fridge for up to 3 days.

Nutrition

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