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1
In a bowl, add your oil, vinegar, cumin, salt, pepper, 1 clove of minced garlic and Worcestershire sauce; whisk.
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2
Add your chicken and make sure it all gets nicely coated, then cover with plastic wrap and let it marinate in the fridge for 30 minutes.
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3
Remove your chicken from the marinade and place directly on the grill over medium heat and cook until cooked through (about 5 minutes per side).
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4
Once your chicken is done, you can keep it warm by covering it with foil and setting aside.
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5
At this point my husband was cooking the chicken and I was inside working on the veggies and potatoes.
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6
I added about a tablespoon of oil to a skillet and turned it on medium high heat and added the sliced onion and bell pepper and sprinkled them with salt and pepper and let them cook until just tender.
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7
For the instant potatoes, I just sliced a garlic clove a few times without cutting all the way through, and I added it to the milk/butter mixture that was heating up, and as soon as it came to a boil I removed the garlic clove, added the dry potatoes, and then I seasoned them with salt and pepper and added about 1/4 of the shredded cheese.
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8
Finish cooking according to package instructions.
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9
Once everything was one, I took 2 oven safe dishes and divided the remaining cheese and sprinkled it as even as possible over the bottom half of each dish, and I put that under the broiler until it was completely melted, I removed them from the oven and sprinkled the veggies over the cheese part, and then I scooped 2 scoops of mashed potatoes onto each dish and then placed 2 pieces of chicken on top of each.
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10
I returned the dishes to the broiler until the cheese was starting to bubble.
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11
Remove dishes from the oven and sprinkle with scallions.
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12
Serve.
