Pan-Seared Herb Chicken with Creamy 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 Herb Chicken with Creamy Garlic Mashed Potatoes and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Herb Chicken with Creamy Garlic Mashed Potatoes and Roasted Asparagus

Enjoy a hearty, well-balanced dinner featuring succulent pan-seared chicken breasts infused with fresh herbs, creamy garlic mashed potatoes whipped to perfection with a splash of milk and a hint of butter, and lightly roasted asparagus with a drizzle of olive oil. This meal offers a delightful blend of flavors and textures that is both satisfying and nutritionally balanced.

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NUTRITION

424kcal
Protein
42.5g
Fat
12.5g
Carbs
34.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Russet Potato

50 ml Skim Milk

1 tsp Unsalted Butter

2 cloves Fresh Garlic

2 tbsp Fresh Mixed Herbs

6 spears Asparagus

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Season the chicken breast on both sides with salt, pepper, and half of the chopped mixed herbs.

  • 3

    Heat a non-stick skillet over medium-high heat. Add the chicken breast and sear for about 3-4 minutes on each side until golden brown. Reduce heat to medium-low, cover, and cook until the chicken reaches an internal temperature of 165°F (about 6-8 additional minutes).

  • 4

    Meanwhile, peel and cube the russet potato. Place the potato cubes in a pot, cover with water, add a pinch of salt, and bring to a boil. Simmer until the potatoes are tender (approximately 12-15 minutes).

  • 5

    In a small saucepan, heat the skim milk with the remaining mixed herbs and one crushed garlic clove for extra flavor.

  • 6

    Drain the potatoes and return to the pot. Add the warm herb-infused milk, unsalted butter, and remaining minced garlic. Mash until creamy, seasoning with salt and pepper to taste.

  • 7

    Prepare the asparagus by trimming the tough ends. Toss with olive oil, salt, and pepper, and arrange on a baking sheet. Roast in the preheated oven for about 10 minutes until tender and slightly crispy.

  • 8

    Plate by slicing the chicken breast and serving alongside a generous scoop of garlic mashed potatoes, with roasted asparagus on the side. Enjoy your nutrient-balanced meal.

Pan-Seared Herb Chicken with Creamy 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 Herb Chicken with Creamy Garlic Mashed Potatoes and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Herb Chicken with Creamy Garlic Mashed Potatoes and Roasted Asparagus

Enjoy a hearty, well-balanced dinner featuring succulent pan-seared chicken breasts infused with fresh herbs, creamy garlic mashed potatoes whipped to perfection with a splash of milk and a hint of butter, and lightly roasted asparagus with a drizzle of olive oil. This meal offers a delightful blend of flavors and textures that is both satisfying and nutritionally balanced.

NUTRITION

424kcal
Protein
42.5g
Fat
12.5g
Carbs
34.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Russet Potato

50 ml Skim Milk

1 tsp Unsalted Butter

2 cloves Fresh Garlic

2 tbsp Fresh Mixed Herbs

6 spears Asparagus

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Season the chicken breast on both sides with salt, pepper, and half of the chopped mixed herbs.

  • 3

    Heat a non-stick skillet over medium-high heat. Add the chicken breast and sear for about 3-4 minutes on each side until golden brown. Reduce heat to medium-low, cover, and cook until the chicken reaches an internal temperature of 165°F (about 6-8 additional minutes).

  • 4

    Meanwhile, peel and cube the russet potato. Place the potato cubes in a pot, cover with water, add a pinch of salt, and bring to a boil. Simmer until the potatoes are tender (approximately 12-15 minutes).

  • 5

    In a small saucepan, heat the skim milk with the remaining mixed herbs and one crushed garlic clove for extra flavor.

  • 6

    Drain the potatoes and return to the pot. Add the warm herb-infused milk, unsalted butter, and remaining minced garlic. Mash until creamy, seasoning with salt and pepper to taste.

  • 7

    Prepare the asparagus by trimming the tough ends. Toss with olive oil, salt, and pepper, and arrange on a baking sheet. Roast in the preheated oven for about 10 minutes until tender and slightly crispy.

  • 8

    Plate by slicing the chicken breast and serving alongside a generous scoop of garlic mashed potatoes, with roasted asparagus on the side. Enjoy your nutrient-balanced meal.