There is nothing I love more than some good mashed potatoes, but honestly, I usually don’t take the time to go the extra step to make them after roasting my potatoes. That’s why I’m really excited to be partnering with Old Home Foods on this recipe for lemon thyme chicken with mashed potatoes! It’s such a quick and easy meal, and PERFECT for grilling all spring and summer long!
This post is sponsored by Old Home Foods. Thank you for supporting brands that make Get Well With Em possible.
Since starting my freelance work with General Mills, my schedule has been pretty crazy. To maintain some semblance of sanity amidst the chaos of working three jobs (which I love, to be clear) I’m looking for alternatives to get dinner on the table even faster than usual. That means Sundays FOR SURE have one hour dedicated to meal prep, and I’m also always on the lookout for shortcuts in the kitchen. These Premium Mashed Potatoes from Old Home Foods are a great option when you’re running short on time! I’ve been loving them when I get home late from yoga and want food ASAP. Just pop ’em in the microwave, warm up your lemon thyme chicken and vegetables, and you’ve got dinner on the table.
Now about this lemon thyme chicken. I’m trying to get better about thinking ahead and marinating my chicken because it just taste SO MUCH BETTER and juicy when I do. This marinade also has probably my favorite condiment other than hot sauce– Dijon mustard! It’s generally sugar free, and adds such a nice sweet but acidic taste to whatever you put it on. So, plan ahead, marinate your chicken, and then either throw it on the grill or cook in a cast-iron skillet like I did. One day I’ll have a grill, but until then my cast-iron and I will remain best friends.
Don’t forget your veggies to pair with your potatoes and lemon thyme chicken. ((Wow just realized that this is SUCH a traditional dinner, but with my own little twists and lots of flavor from the fresh thyme and lemon dijon marinade, I promise your tastebuds will be wow’d!)) I chose zucchini and yellow squash because now that warmer weather is here, it’s coming into season, and the quality is much better at grocery stores.
You can make the lemon thyme chicken and vegetables ahead of time during your Sunday meal prep like I will be. Then all you have to do is heat everything up, along with your premium mashed potatoes, and you’ve got dinner ready 10 minutes after walking in the door!
Ready to snag yourself some Old Home Foods Premium Mashed Potatoes and make this recipe for yourself?! Head to their Instagram to snag a coupon, and then head to your local grocery store. Their products are located in the refrigerated dairy section.
Alright you all, that’s all I have for you today. Make sure to tag me on Instagram @getwellwithem and hashtag #getwellwithem when you make this recipe so I can see!! Have a great week.
PIN THE LEMON THYME CHICKEN WITH MASHED POTATOES FOR LATER
This lemon thyme chicken with mashed potatoes comes together really quickly, and is great for the grill. With roasted zucchini, a Dijon lemon thyme marinade, and of course mashed potatoes, this meal is a crowd pleaser!
- 2 zucchini, diced
- 2 yellow squash, diced
- 2 tbsp fresh thyme
- 1 tbsp olive oil
- salt and pepper
- 8 oz Bella mushrooms, sliced
- 1 package Old Home Foods Premium Mashed Potatoes
- 1 lemon, juiced
- 2 tbsp olive oil
- 1 tbsp Dijon mustard
- 2 lb chicken breast
- salt and pepper, to taste
Mix ingredients together for the marinade in a medium sized bowl. Once combined, add chicken breast. Cover and transfer to the fridge to marinate for at least 30 minutes, or overnight.
Preheat oven to 350 degrees. Prep baking sheet with non-stick cooking spray or parchment paper.
Chop zucchini and squash and wash the mushrooms. Transfer to baking sheet. Toss with olive oil, thyme, and salt and pepper.
Roast vegetables for 15 minutes, then remove from the oven and flip. Return to the oven to cook for an additional 15 minutes. When done remove from oven and set aside.
While the vegetables roast, cook the chicken in a skillet or on the grill!
Heat a cast-iron over medium-high heat. Remove chicken from marinade and transfer to skillet. (If you don't have a cast-iron you can also use a skillet or a grill!)
Cook for 5 minutes, or until browned, then flip. Once both sides of the chicken are browned, transfer to a cutting board. Dice the chicken, then transfer back to the heat.
Pour the remaining marinade over the diced chicken. Continue to cook until the chicken is no longer pink.
Cook mashed potatoes according to the instructions. You can also make your mashed potatoes from scratch, but I really love how convenient Old Home's mashed potatoes are.
Remove chicken from heat and serve with mashed potatoes and vegetables. Enjoy!