In a bowl, mix the olive oil, garlic powder, paprika, salt, and pepper. Coat the chicken breasts in the mixture, ensuring they’re well covered. Let them marinate for at least 15 minutes.

Preheat your grill to medium-high heat.

Place the chicken on the grill, cooking for about 6-7 minutes per side, until the internal temperature reaches 165°F (75°C).

Once done, remove the chicken from the grill and let it rest for 5 minutes.

Peel and chop the potatoes into even chunks.

Place the potatoes in a pot of boiling salted water. Cook for 15-20 minutes or until fork-tender. Drain and return them to the pot.

Add the butter, milk, salt, and pepper to the potatoes. Mash until creamy and smooth. Adjust seasoning as needed.

In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion. Drizzle with your favorite dressing and toss gently.

On a plate, slice the grilled chicken and serve alongside a generous scoop of creamy mash and a delightful helping of garden salad. Garnish the chicken with fresh herbs.