Mr.Venkatesh BHMCT 2ND Sem is a rising star in the culinary world, with an impressive grasp of both traditional and modern cooking techniques. He is been selected as ‘Chef of The Day’ at IIHMCA.
Ingredients:
For the Grilled Chicken:
4 breasts Boneless, skinless chicken breasts
40 ml Olive oil
5 ml Lemon juice
5 gms Garlic powder
5 gms Paprika
3 gms Dried oregano
5 gms Salt and pepper
For the Mashed Potatoes:
500gms Potatoes (Yukon Gold or Russet are ideal)
30 gms Unsalted butter
75 ml Milk
5 gms Salt and pepper
50 ml Sour cream
For the Buttered Vegetables:
100 gms Carrots
100 gms Broccoli
50 gms Beans
100 gms Green pepper
50 gms Green peas
70 gms Unsalted butter
6 g;ms Salt and pepper to taste
Method :
For the Grill Chicken:
- In a small bowl, mix olive oil, lemon juice, garlic powder, paprika, oregano, salt, and pepper to create the marinade.
- 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 flavor).
- Preheat your grill or grill pan over medium-high heat.
- Grill the chicken for about 6-7 minutes per side, or until it reaches an internal temperature of 165°F (75°C).
- Remove from the grill and let the chicken rest for a few minutes before serving.
For the Mashed Potatoes:
- Peel and cut the potatoes into chunks. Place them in a large pot and cover with water.
- Bring to a boil over medium-high heat and cook until the potatoes are tender (about 15-20 minutes).
- Drain the potatoes and return them to the pot.
- 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
- Steam or boil the mixed vegetables until tender, about 5-7 minutes.
- In a separate pan, melt the butter over medium heat.
- 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.