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GRILL CHICKEN WITH MASHED POTATO AND BUTTERED VEGETABLES

Introduction

This classic continental dish features juicy grilled chicken served with creamy mashed potatoes and lightly seasoned buttered vegetables. It is known for its balanced nutrition, simple flavors, and elegant presentation, making it a staple in hotels and restaurants. The dish focuses on proper grilling, smooth mash texture, and well-cooked vegetables.

Ingredients

For the Grilled Chicken

  • 4 nos Boneless, skinless chicken breasts
  • 40 ml Olive oil
  • 5 ml Lemon juice
  • 5 gms Garlic powder
  • 5 gms Paprika
  • 5 gms Dried oregano
  • 5 gms Salt and pepper

For the Mashed Potatoes

  • 500 gms Potatoes (Yukon Gold or Russet)
  • 30 gms Unsalted butter
  • 75 ml Full fat Milk
  • 6 gms Salt and pepper
  • 50 ml Sour cream or cream cheese for extra creaminess

For the Buttered Vegetables

  • 150 gms Broccoli
  • 100 gms Carrots
  • 50 gms Green beans
  • 50 gms Green peas
  • 70 gms Unsalted butter
  • 5 gms Salt and pepper to taste

Method

For the Grill Chicken

  • 1. In a small bowl, mix olive oil, lemon juice, garlic powder, paprika, oregano, salt, and pepper to

create the marinade.

  • 2. Coat the chicken breasts with the marinade and let them sit for at least 15-20 minutes (or

refrigerate for up to 2 hours for more flavour).

  • 3. Preheat your grill or grill pan over medium-high heat.
  • 4. Grill the chicken for about 6-7 minutes per side, or until it reaches an internal temperature of
  • 165°F (75°C).
  • 5. Remove from the grill and let the chicken rest for a few minutes before serving.

For the Mashed Potatoes

  • 1. Peel and cut the potatoes into chunks. Place them in a large pot and cover with water.
  • 2. Bring to a boil over medium-high heat and cook until the potatoes are tender (about 15-20

minutes).

  • 3. Drain the potatoes and return them to the pot.
  • 4. Add butter, milk, salt, and pepper. Mash the potatoes until smooth and creamy, adjusting the
  • milk as needed to reach your desired consistency.

For the Buttered Vegetable

  • 1. Steam or boil the mixed vegetables until tender, about 5-7 minutes.
  • 2. In a separate pan, melt the butter over medium heat.
  • 3. Add the cooked vegetables to the pan and toss them in the butter. Season with salt and pepper to

taste.

Serve:

Plate the grilled chicken alongside a generous scoop of mashed potatoes and a serving of buttered

vegetables.

Chef Tips

  • Marinate chicken (olive oil, garlic, herbs, lemon) for at least 30 minutes
  • Grill on medium heat → keeps chicken juicy, not dry
  • Rest chicken after grilling (2–3 minutes) for better moisture
  • Mash potatoes while hot → gives smooth, creamy texture
  • Add warm milk + butter to mash (not cold)
  • Cook vegetables quickly → keep color and crunch

Service Suggestions

  • Use a large white plate for contrast
  • Place mashed potato as a base or side (quenelle style if possible)
  • Slice chicken and arrange neatly on top or beside
  • Add buttered vegetables for color balance
  • Drizzle with:

light gravy / jus

  • herb butter or sauce
  • Garnish with parsley or herbs

Chef of the Day

Ms. D Harika (BHMCT 2ND SEM) is a dedicated and diligent, young aspirant who is exceptionally good at culinary arts. IIHMCA has selected her as the Chef of the Day.

Join IIHMCA Hyderabad

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