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.
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.