Mediterranean Chicken and Smashed Potato Salad with Sweet Potato Chocolate Brownies
Mediterranean Chicken and Smashed Potato Salad with Sweet Potato Chocolate Brownies
Ingredients
For the Mediterranean Chicken and Smashed Potato Salad
- 1 1/2 pounds baby potatoes
- 1/4 cup olive oil, divided
- 1 1/2 teaspoons salt, divided
- 1 teaspoon garlic powder
- 1 1/2 pounds chicken breasts, boneless, skinless
- 1/2 teaspoon black pepper
- 1 head romaine lettuce, chopped
- 1 cucumber, diced
- 1 pint cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
- 2 tablespoons fresh dill, chopped, for garnish
- 1 lemon, cut into wedges, for garnish
For the Creamy Yogurt Dressing
- 1/2 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1 tablespoon fresh dill, chopped
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Sweet Potato Chocolate Brownies
- 1 large sweet potato, cooked and mashed (about 1 1/2 cups)
- 1/2 cup maple syrup
- 2 eggs
- 1/2 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup chocolate chips
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper. For the brownies, preheat a second oven (or adjust temperature later) to 350°F and grease an 8x8 inch baking pan.
⏱️ 10 min•🌡️ 400
- 2
Wash the baby potatoes thoroughly. Place them in a large pot, cover with cold water, and add 1/2 teaspoon of salt. Bring to a boil over high heat, then reduce heat and simmer until fork-tender, about 15-20 minutes. Drain well.
⏱️ 25 min
- 3
While potatoes boil, prepare the brownie batter. In a large bowl, combine the mashed sweet potato, maple syrup, eggs, all-purpose flour, unsweetened cocoa powder, vanilla extract, and 1/4 teaspoon salt. Mix until just combined. Fold in the chocolate chips. Pour the batter into the prepared 8x8 inch baking pan and set aside.
⏱️ 15 min
- 4
Once potatoes are drained, arrange them on the prepared baking sheet. Using the bottom of a glass or a potato masher, gently smash each potato flat to about 1/2 inch thickness. Drizzle with 2 tablespoons of olive oil, sprinkle with 1 teaspoon salt and 1 teaspoon garlic powder. Bake in the preheated 400°F oven for 25-30 minutes, or until golden brown and crispy.
⏱️ 30 min•🌡️ 400
- 5
While potatoes bake, prepare the chicken. Pat chicken breasts dry. Season both sides with the remaining 1 tablespoon of olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Heat a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 6-8 minutes per side, or until cooked through and nicely seared with a charred exterior. Remove from skillet and let rest for 5 minutes before slicing.
⏱️ 20 min
- 6
If not already done, reduce oven temperature to 350°F. Place the brownie pan in the oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not wet batter). Let cool completely before serving.
⏱️ 30 min•🌡️ 350
- 7
While chicken rests, prepare the salad vegetables and dressing. Chop the romaine lettuce, dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion. In a small bowl, whisk together the plain Greek yogurt, lemon juice, minced garlic, 1 tablespoon chopped fresh dill, 1/4 teaspoon salt, and 1/8 teaspoon black pepper for the creamy dressing.
⏱️ 10 min
- 8
To assemble the salad, layer chopped lettuce in serving bowls. Arrange sliced cucumbers, cherry tomatoes, and red onion over the lettuce. Slice the cooked chicken breasts and add them to the bowls, alongside the crispy smashed potatoes. Top with crumbled feta cheese, a dollop of the creamy yogurt dressing, a sprinkle of fresh dill, and a lemon wedge.
⏱️ 5 min - 9
Serve the Mediterranean Chicken and Smashed Potato Salad immediately. Once cooled, slice the Sweet Potato Chocolate Brownies and serve as dessert.
Kitchen Tools
Nutrition Facts (per serving)
Mediterranean Chicken and Smashed Potato Salad with Sweet Potato Chocolate Brownies
Ingredients
For the Mediterranean Chicken and Smashed Potato Salad
- 1 1/2 pounds baby potatoes
- 1/4 cup olive oil, divided
- 1 1/2 teaspoons salt, divided
- 1 teaspoon garlic powder
- 1 1/2 pounds chicken breasts, boneless, skinless
- 1/2 teaspoon black pepper
- 1 head romaine lettuce, chopped
- 1 cucumber, diced
- 1 pint cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
- 2 tablespoons fresh dill, chopped, for garnish
- 1 lemon, cut into wedges, for garnish
For the Creamy Yogurt Dressing
- 1/2 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1 tablespoon fresh dill, chopped
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Sweet Potato Chocolate Brownies
- 1 large sweet potato, cooked and mashed (about 1 1/2 cups)
- 1/2 cup maple syrup
- 2 eggs
- 1/2 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup chocolate chips
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper. For the brownies, preheat a second oven (or adjust temperature later) to 350°F and grease an 8x8 inch baking pan.
⏱️ 10 min•🌡️ 400 - 2
Wash the baby potatoes thoroughly. Place them in a large pot, cover with cold water, and add 1/2 teaspoon of salt. Bring to a boil over high heat, then reduce heat and simmer until fork-tender, about 15-20 minutes. Drain well.
⏱️ 25 min - 3
While potatoes boil, prepare the brownie batter. In a large bowl, combine the mashed sweet potato, maple syrup, eggs, all-purpose flour, unsweetened cocoa powder, vanilla extract, and 1/4 teaspoon salt. Mix until just combined. Fold in the chocolate chips. Pour the batter into the prepared 8x8 inch baking pan and set aside.
⏱️ 15 min - 4
Once potatoes are drained, arrange them on the prepared baking sheet. Using the bottom of a glass or a potato masher, gently smash each potato flat to about 1/2 inch thickness. Drizzle with 2 tablespoons of olive oil, sprinkle with 1 teaspoon salt and 1 teaspoon garlic powder. Bake in the preheated 400°F oven for 25-30 minutes, or until golden brown and crispy.
⏱️ 30 min•🌡️ 400 - 5
While potatoes bake, prepare the chicken. Pat chicken breasts dry. Season both sides with the remaining 1 tablespoon of olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Heat a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 6-8 minutes per side, or until cooked through and nicely seared with a charred exterior. Remove from skillet and let rest for 5 minutes before slicing.
⏱️ 20 min - 6
If not already done, reduce oven temperature to 350°F. Place the brownie pan in the oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not wet batter). Let cool completely before serving.
⏱️ 30 min•🌡️ 350 - 7
While chicken rests, prepare the salad vegetables and dressing. Chop the romaine lettuce, dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion. In a small bowl, whisk together the plain Greek yogurt, lemon juice, minced garlic, 1 tablespoon chopped fresh dill, 1/4 teaspoon salt, and 1/8 teaspoon black pepper for the creamy dressing.
⏱️ 10 min - 8
To assemble the salad, layer chopped lettuce in serving bowls. Arrange sliced cucumbers, cherry tomatoes, and red onion over the lettuce. Slice the cooked chicken breasts and add them to the bowls, alongside the crispy smashed potatoes. Top with crumbled feta cheese, a dollop of the creamy yogurt dressing, a sprinkle of fresh dill, and a lemon wedge.
⏱️ 5 min - 9
Serve the Mediterranean Chicken and Smashed Potato Salad immediately. Once cooled, slice the Sweet Potato Chocolate Brownies and serve as dessert.