Prepare the mashed potatoes: Boil potatoes in salted water for 15–18 minutes until soft. Drain and mash with butter and milk. Season with salt.
Cook the chicken: Rub chicken breasts with olive oil, thyme, oregano, garlic powder, salt, and pepper. Grill or pan-fry over medium heat for 5–6 minutes per side, or until cooked through and nicely golden. Set aside.
Sauté the vegetables: In a pan, heat olive oil. Sauté onions and garlic for 2 minutes. Add mushrooms and peppers, cook for 7–8 minutes until softened. If needed, add a splash of broth for moisture. Season with salt and pepper.
Assemble: Plate a scoop of mashed potatoes, top with sautéed vegetables, and place the grilled chicken breasts on top. Garnish with fresh parsley.
Notes & Tips 💡
Add a splash of cream to the mashed potatoes for extra richness.
For a smoky flavor, grill the peppers before slicing.
Vegan version: swap chicken for grilled tofu and use plant-based butter/milk in mash.
