Pan-Seared Lemon Herb Chicken with Creamy Buttery Garlic Mashed Potatoes and Crispy Roasted Green Beans

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Lemon Herb Chicken with Creamy Buttery Garlic Mashed Potatoes and Crispy Roasted Green Beans

YOUR SOLIN GENERATED RECIPE

Pan-Seared Lemon Herb Chicken with Creamy Buttery Garlic Mashed Potatoes and Crispy Roasted Green Beans

A satisfying, well-balanced plate featuring a tender, pan-seared lemon herb chicken breast paired with silky garlic mashed potatoes enriched with a touch of butter and roasted green beans tossed in olive oil and aromatic seasonings. This dish brings bright, citrusy notes to complement the savory chicken and the creamy, comforting potatoes, finished with crisp green beans for a delightful crunch.

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NUTRITION

420kcal
Protein
36.5g
Fat
13.5g
Carbs
41.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Russet Potato

1 teaspoon Unsalted Butter

2 cloves Garlic

1/4 cup Unsweetened Almond Milk

1 cup Green Beans

1 teaspoon Olive Oil

1/2 Lemon

2 tablespoons Fresh Herbs (Thyme & Rosemary)

Salt and Pepper to taste

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PREPARATION

  • 1

    Begin by patting the chicken breast dry and seasoning it with salt, pepper, fresh herbs, and a squeeze of lemon juice.

  • 2

    Heat a non-stick skillet over medium-high heat. Add a tiny drizzle of olive oil and sear the chicken for about 4-5 minutes per side until it reaches an internal temperature of 165°F. Once done, let it rest for a few minutes.

  • 3

    While the chicken is cooking, peel and dice the russet potato into evenly sized pieces. Boil them in lightly salted water until tender, about 12-15 minutes.

  • 4

    In a small pan, sauté one minced garlic clove in the butter for a minute until fragrant. Drain the potatoes and return them to the pot. Add the sautéed garlic butter, the remaining minced garlic, and unsweetened almond milk. Mash until creamy and smooth. Adjust salt and pepper to taste.

  • 5

    For the green beans, trim the ends and toss them in a small bowl with olive oil, salt, pepper, and an optional pinch of minced garlic. Roast in a preheated oven at 425°F for about 10-12 minutes, or sauté them in a pan over medium heat until crisp-tender.

  • 6

    Plate the chicken alongside a serving of creamy mashed potatoes and roasted green beans. Garnish with a light drizzle of lemon juice and a sprinkle of fresh herbs. Enjoy your balanced and delicious meal!

Pan-Seared Lemon Herb Chicken with Creamy Buttery Garlic Mashed Potatoes and Crispy Roasted Green Beans

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Lemon Herb Chicken with Creamy Buttery Garlic Mashed Potatoes and Crispy Roasted Green Beans

YOUR SOLIN GENERATED RECIPE

Pan-Seared Lemon Herb Chicken with Creamy Buttery Garlic Mashed Potatoes and Crispy Roasted Green Beans

A satisfying, well-balanced plate featuring a tender, pan-seared lemon herb chicken breast paired with silky garlic mashed potatoes enriched with a touch of butter and roasted green beans tossed in olive oil and aromatic seasonings. This dish brings bright, citrusy notes to complement the savory chicken and the creamy, comforting potatoes, finished with crisp green beans for a delightful crunch.

NUTRITION

420kcal
Protein
36.5g
Fat
13.5g
Carbs
41.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Russet Potato

1 teaspoon Unsalted Butter

2 cloves Garlic

1/4 cup Unsweetened Almond Milk

1 cup Green Beans

1 teaspoon Olive Oil

1/2 Lemon

2 tablespoons Fresh Herbs (Thyme & Rosemary)

Salt and Pepper to taste

PREPARATION

  • 1

    Begin by patting the chicken breast dry and seasoning it with salt, pepper, fresh herbs, and a squeeze of lemon juice.

  • 2

    Heat a non-stick skillet over medium-high heat. Add a tiny drizzle of olive oil and sear the chicken for about 4-5 minutes per side until it reaches an internal temperature of 165°F. Once done, let it rest for a few minutes.

  • 3

    While the chicken is cooking, peel and dice the russet potato into evenly sized pieces. Boil them in lightly salted water until tender, about 12-15 minutes.

  • 4

    In a small pan, sauté one minced garlic clove in the butter for a minute until fragrant. Drain the potatoes and return them to the pot. Add the sautéed garlic butter, the remaining minced garlic, and unsweetened almond milk. Mash until creamy and smooth. Adjust salt and pepper to taste.

  • 5

    For the green beans, trim the ends and toss them in a small bowl with olive oil, salt, pepper, and an optional pinch of minced garlic. Roast in a preheated oven at 425°F for about 10-12 minutes, or sauté them in a pan over medium heat until crisp-tender.

  • 6

    Plate the chicken alongside a serving of creamy mashed potatoes and roasted green beans. Garnish with a light drizzle of lemon juice and a sprinkle of fresh herbs. Enjoy your balanced and delicious meal!