Pan-Seared Chicken Breast with Buttery Garlic Mashed Potatoes and Roasted Asparagus

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

Pan-Seared Chicken Breast with Buttery Garlic Mashed Potatoes and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken Breast with Buttery Garlic Mashed Potatoes and Roasted Asparagus

Enjoy a balanced dinner featuring a perfectly pan-seared chicken breast served alongside smooth, garlicky mashed potatoes enriched with a hint of butter, and crisp roasted asparagus drizzled with olive oil. This dish elevates simple ingredients into a hearty, flavorful meal that’s both satisfying and nutritious.

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NUTRITION

375kcal
Protein
35.9g
Fat
12.5g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Yukon Gold Potato

1 tsp Unsalted Butter

1 clove Garlic

6 Asparagus Spears

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Start by preheating your oven to 425°F for roasting the asparagus.

  • 2

    Season the chicken breast with salt and pepper. Heat a non-stick skillet over medium-high heat and add a splash of olive oil. Once hot, add the chicken breast and sear each side for about 3-4 minutes until golden and mostly cooked through. Reduce heat if needed and cook until the internal temperature reaches 165°F. Remove from the skillet and let rest.

  • 3

    Peel and cube the Yukon Gold potato. Boil the potatoes in lightly salted water until fork-tender, about 15 minutes.

  • 4

    While the potatoes boil, wash and trim the asparagus. Toss the asparagus with 1 tsp extra virgin olive oil, a pinch of salt, and pepper. Spread on a baking sheet and roast in the preheated oven for about 10 minutes until tender and slightly crispy.

  • 5

    Drain the potatoes and return them to the pot. Mash the potatoes with 1 tsp unsalted butter, one minced garlic clove (or crushed with the back of a knife), and a little salt and pepper until smooth and creamy.

  • 6

    Plate the sliced chicken breast alongside a generous serving of buttery garlic mashed potatoes and a side of roasted asparagus. Serve immediately for a warm and wholesome meal.

Pan-Seared Chicken Breast with Buttery Garlic Mashed Potatoes and Roasted Asparagus

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

Pan-Seared Chicken Breast with Buttery Garlic Mashed Potatoes and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken Breast with Buttery Garlic Mashed Potatoes and Roasted Asparagus

Enjoy a balanced dinner featuring a perfectly pan-seared chicken breast served alongside smooth, garlicky mashed potatoes enriched with a hint of butter, and crisp roasted asparagus drizzled with olive oil. This dish elevates simple ingredients into a hearty, flavorful meal that’s both satisfying and nutritious.

NUTRITION

375kcal
Protein
35.9g
Fat
12.5g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Yukon Gold Potato

1 tsp Unsalted Butter

1 clove Garlic

6 Asparagus Spears

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Start by preheating your oven to 425°F for roasting the asparagus.

  • 2

    Season the chicken breast with salt and pepper. Heat a non-stick skillet over medium-high heat and add a splash of olive oil. Once hot, add the chicken breast and sear each side for about 3-4 minutes until golden and mostly cooked through. Reduce heat if needed and cook until the internal temperature reaches 165°F. Remove from the skillet and let rest.

  • 3

    Peel and cube the Yukon Gold potato. Boil the potatoes in lightly salted water until fork-tender, about 15 minutes.

  • 4

    While the potatoes boil, wash and trim the asparagus. Toss the asparagus with 1 tsp extra virgin olive oil, a pinch of salt, and pepper. Spread on a baking sheet and roast in the preheated oven for about 10 minutes until tender and slightly crispy.

  • 5

    Drain the potatoes and return them to the pot. Mash the potatoes with 1 tsp unsalted butter, one minced garlic clove (or crushed with the back of a knife), and a little salt and pepper until smooth and creamy.

  • 6

    Plate the sliced chicken breast alongside a generous serving of buttery garlic mashed potatoes and a side of roasted asparagus. Serve immediately for a warm and wholesome meal.