Lemon Grilled Chicken Recipe
This refreshing Lemon Grilled Chicken recipe combines juicy, tender chicken breasts marinated in zesty lemon juice and aromatic herbs. Paired with creamy mashed sweet potatoes and sautéed vegetables, this dish is a perfect choice for a nutritious and satisfying lunch. The combination of citrusy chicken, velvety mashed sweet potatoes, and crisp vegetables will surely impress your family or guests.
Ingredients
| For the Chicken | |
|---|---|
| 1 Chicken breast | Skinless and boneless |
| 1 Lemon juice | Freshly squeezed |
| 1 teaspoon Dried Oregano | |
| 1 teaspoon Dried Thyme | |
| 1 teaspoon Black Pepper | Ground |
| Salt | To taste |
| 1 tablespoon Olive Oil | Extra virgin |
| For the Mashed Sweet Potatoes | |
|---|---|
| 2 Sweet Potatoes | Peeled and chopped small |
| 250 ml Milk | |
| 50 grams Butter | |
| 3 cloves Garlic | Sliced |
| Salt and Pepper | To taste |
| For the Sautéed Vegetables | |
|---|---|
| 1/2 cup Broccoli | Cut into small florets |
| 1/2 cup Red Bell Pepper | Cut diagonally |
| 1 Beetroot | Cut diagonally |
| 1 teaspoon Dried Oregano | |
| Salt and Pepper | To taste |
| 1 tablespoon Olive Oil | For sautéing |
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes
Servings: 4
Cuisine: Continental
Course: Lunch
Diet: Non-Vegetarian
Instructions
-
Marinate the Chicken
Start by placing the chicken breasts in a mixing bowl. Add the freshly squeezed lemon juice, dried oregano, dried thyme, black pepper, and a pinch of salt. Toss the ingredients to coat the chicken evenly. Let it marinate for about 1 hour to absorb the flavors. -
-
Prepare the Mashed Sweet Potatoes
While the chicken marinates, peel and chop the sweet potatoes. In a saucepan, combine the sweet potatoes, milk, butter, and sliced garlic. Bring to a boil, then reduce the heat and simmer until the potatoes become soft and fluffy (about 15-20 minutes). Once cooked, use a potato masher to mash the sweet potatoes until smooth. Season with salt and pepper to taste, and keep it aside. -
Sauté the Vegetables
Heat a tablespoon of olive oil in a skillet or frying pan over medium heat. Add the beetroot and sauté until it softens. Then, add the red bell peppers and broccoli florets, sautéing them for a few more minutes. Sprinkle a little water and salt to help cook the vegetables. Cover the pan and allow the vegetables to steam until tender (about 5-7 minutes). Once done, remove from heat and season to taste with salt and pepper. -
Grill the Chicken
Preheat a grill pan or non-stick skillet over medium heat and lightly grease it with olive oil. Once hot, place the marinated chicken breasts on the pan. Grill each side for about 10 minutes, brushing the chicken with any leftover marinade to enhance the flavor. Continue grilling until the chicken reaches an internal temperature of 165°F (75°C), or for about 15 minutes on each side, depending on the thickness of the breasts. -
Serve
To plate, place the grilled chicken on a serving dish, alongside a generous portion of the creamy mashed sweet potatoes and the sautéed vegetables. For an extra touch of flavor, you can sprinkle some freshly ground pepper over the mashed potatoes.
Serving Suggestion
Pair this Lemon Grilled Chicken with a refreshing glass of Pomegranate Mint Cocktail for the ultimate Sunday lunch experience.
This recipe offers a perfect balance of tangy chicken, smooth sweet potatoes, and crunchy vegetables, creating a harmonious and flavorful meal that’s sure to please everyone at the table. Enjoy!
