Lemon-Rosemary Grilled Chicken
Sour Cream Mashed Potatoes and Green Peas
Ingredients
- 2 lb boneless, skinless chicken breasts
- 1 lemon
- 6 Tbsp olive oil
- 2 Tbsp minced fresh rosemary
- 3 cloves garlic, minced
Instructions
- Cut chicken in half lengthwise, and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet.
- Grate zest and squeeze juice from lemon. Whisk together oil, lemon zest, lemon juice, rosemary, and garlic in a large bowl. Transfer half of mixture to a small bowl, and reserve. Add chicken to remaining oil mixture; toss and let stand 30 minutes.
- 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. Drizzle chicken with reserved oil mixture.
Side Dish Ingredients
- 2 lb Yukon Gold potatoes, peeled and cut into 1-inch pieces
- ½ cup milk
- 1 (8-oz) carton sour cream
- 1 (12-oz) pkg frozen green peas
- ¾ tsp salt, divided
- ¾ tsp pepper, divided
Side Dish Instructions
- Bring potatoes and water to cover to a boil in a large Dutch oven over medium-high heat. Reduce heat, and simmer until tender. Drain potatoes, and return to pot.
- Mash potatoes to desired consistency. Stir in milk and sour cream. Sprinkle with ½ tsp each salt and pepper.
- Cook peas according to package directions; sprinkle with ¼ tsp each salt and pepper.
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