Greek Chicken with Garlic Parsley Smashed Potatoes


  • 1 whole boneless chicken breast
  • 1/2 cup Plain Greek Yogurt
  • 2 Tbsp olive oil
  • 1 Tsp Spice World garlic in a jar (or 2 fresh garlic cloves, minced)
  • 2 Tbsp Gourmet Garden Parsley in a tube
  • 1 Tsp dried Oregano
  • 1 Tsp black pepper


Combine the olive oil, garlic, Oregano, pepper, parsley and yogurt in a bowl. Stir until well combined.

Add chicken and marinade to a gallon size Ziploc bag. You want to try to get as much of the air out as possible so I prefer to use the FoodSaver bag.

Make sure chicken is well coated. Marinate for 4 hours…the longer the better. I marinated these overnight.


Heat a grill pan on medium high heat and get a good sear on the chicken. Cook thoroughly.


To prepare the garlic and parsley smashed potatoes in your Ninja 3-in-1:


  • 2.5 lbs russet potatoes, peeled and diced
  • 2 cloves garlic, peeled
  • 2 Tbsp Gourmet Garden Parsley in a tube
  • 1 1/4 cup water
  • 1/4 cup butter, cut up (Sorry Jane!!)
  • 3/4 cup milk or chicken broth
  • I rarely add salt to my cooking but you could toss some in here

(I like to preheat the Ninja for at least 5 minutes before using it.) Place the potatoes, garlic and water into the Ninja 3-in-1. Set to OVEN at 350 degrees Fahrenheit and let bake until the potatoes are tender, 30 minutes or so. Keep an eye out that your water doesn’t evaporate leaving the potatoes to burn.

Mash the potatoes with the butter and milk (or broth). This would also be a good time to toss in that parsley. I mixed it up in with the milk.


I also prepared fresh green beans sautéed in olive oil and red pepper flakes. Oh, and a side salad too.

Served with a favorite Pinot Gris.


Tags: , ,

Categories: Poultry

One Comment on “Greek Chicken with Garlic Parsley Smashed Potatoes”

  1. Friday, March 14, 2014 at 9:45 am #

    You used the stovetop, YAY!! It was getting lonely 😉 ALOHA!
    (btw, that dinner looks inviting)

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