Grilled Zesty Italian Chicken
Cheesy Twice-Baked Potatoes and Peas
Ingredients
- 2 lb boneless, skinless chicken breasts
- ½ (16-oz) bottle Italian dressing
- 1 Tbsp Dijon mustard
- 1 tsp garlic powder
- ½ tsp pepper
Instructions
- Cut chicken in half crosswise and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet.
- Whisk together dressing, mustard, garlic powder, and pepper in a large bowl until well blended. Add chicken, cover, and refrigerate overnight.
- Preheat grill or grill pan to medium-high heat. Remove chicken from marinade; discarding marinade.
- Grill chicken, covered, 5 to 6 minutes per side or until done.
Side Dish Ingredients
- 6 russet potatoes
- 1 Tbsp olive oil
- ¼ cup butter, softened
- 1 (8-oz) pkg shredded Cheddar cheese
- 1 (8-oz) carton sour cream
- 1 (15-oz) pkg frozen peas and carrots
Side Dish Instructions
- Preheat oven to 400°F. Rub potatoes with oil and place on a baking sheet. Bake 1 hour or until tender; let cool slightly.
- Cut off top ⅓ lengthwise of each potato. Scoop out potato pulp, leaving a ¼-inch thick shell, and spoon into a large bowl.
- Mash pulp with butter, cheese, and sour cream. Season to taste with salt and pepper. Spoon mixture back into potato shells.
- Return to pan, and bake 25 minutes or until thoroughly heated.
- Steam peas and carrots according to package directions; season to taste.
Kid-Friendly Meal Plan
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