That sounds like a complete, balanced meal: juicy garlic-butter chicken, creamy mashed potatoes, and a fresh cucumber-carrot salad. Here’s a detailed recipe for 4 servings.
Garlic Butter Chicken Breast
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 2 tbsp olive oil
- 3 tbsp butter
- 5 cloves garlic, minced
- 1 tbsp chopped parsley (optional)
Instructions
- Pat the chicken dry and season with salt, pepper, paprika, and garlic powder.
- Heat olive oil in a large skillet over medium-high heat.
- Cook chicken for 5–7 minutes per side, depending on thickness, until golden and cooked through (internal temperature 74°C / 165°F).
- Reduce heat to medium.
- Add butter and minced garlic to the pan.
- Spoon the melted garlic butter over the chicken for 1–2 minutes.
- Garnish with parsley and keep warm.
Creamy Mashed Potatoes
Ingredients
- 1 kg potatoes, peeled and cubed
- 4 tbsp butter
- ½ cup warm milk
- Salt to taste
- ¼ tsp black pepper
Instructions
- Boil potatoes in salted water for 15–20 minutes until fork-tender.
- Drain thoroughly.
- Mash while hot.
- Add butter and warm milk gradually.
- Season with salt and pepper.
- Mix until smooth and creamy.
For extra richness, replace part of the milk with cream.
Cucumber Carrot Salad
Ingredients
- 2 cucumbers, sliced
- 2 carrots, grated or julienned
- 2 tbsp lemon juice
- 1 tbsp olive oil
- Salt and black pepper to taste
- 1 tbsp chopped fresh coriander or parsley (optional)
Instructions
- Combine cucumbers and carrots in a bowl.
- Whisk together lemon juice, olive oil, salt, and pepper.
- Pour dressing over vegetables and toss well.
- Chill for 10–15 minutes before serving.
Serving
Plate a generous scoop of mashed potatoes, place a garlic-butter chicken breast alongside, and add a portion of cucumber-carrot salad for freshness and crunch.
Approximate Nutrition (per serving)
- Calories: 550–700 kcal
- Protein: 40–50 g
- Carbohydrates: 35–45 g
- Fat: 25–35 g