Idahoan® Chicken Broth Mashed Potatoes with Grilled Balsamic Chicken and Caprese Salad
Prep time:
Cook time:
Total time:
Serves: 4
A healthy dinner in minutes with summertime flavors to enjoy all season long.
Ingredients
- 4 boneless skinless chicken breasts, trimmed of fat.
- 1 tablespoon vegetable oil
- 2 tablespoons balsamic vinegar, and extra to brush on chicken while grilling
- 2 cloves garlic, minced
- Salt and pepper to taste
- Idahoan® Chicken Broth Mashed potatoes
For the Caprese Salad
- 3 vine ripe tomatoes sliced ¼ inch thick
- 1 lb. fresh mozzarella, sliced ¼ inch thick
- 3 tablespoons prepared pesto
- Fresh ground salt and pepper
- Thick balsamic glaze to drizzle
- 20 leaves of fresh basil
Instructions
- Pre-heat a grill or grill pan to medium high heat.
- If chicken breasts are too thick, place between two pieces of plastic wrap or parchment and flatten with the smooth side of a meat mallet to 1 ½ inch. Place meat in a bowl or zip top bag.
- Blend the oil, vinegar, garlic and salt and pepper and pour over the chicken. Toss to coat the chicken and let marinate for 15 minutes before grilling.
- When grill is hot and chicken marinated, cook breasts for about 5-7 minutes per side and brush often with extra balsamic vinegar to set in the flavor. Internal temperature of chicken should read about 155°- 160°. Move chicken to cool side of the grill and tent with foil or remove chicken to a plate and tent with foil for 5-6 minutes. Prepare Caprese salad (below)
- Prepare Idahoan® Chicken Broth Mashed Potatoes following package instructions. Keep warm.
For the Caprese Salad
- Alternate 1 slice of mozzarella and one slice of tomato until you have 3-4 slices of each for each serving.
- Add a little pesto over the top of the mozzarella and tomatoes.
- Sprinkle each salad with salt and pepper and a drizzle of balsamic glaze. Add basil leaves to top off each salad.
- Serve with Idahoan® Chicken Broth Mashed Potatoes and grilled balsamic chicken.
