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

YOUR SOLIN GENERATED RECIPE

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

Savor the delightful balance of tender pan-seared herb chicken paired with silky, garlic-infused mashed potatoes and a side of crispy roasted green beans. This dish offers a medley of textures and a burst of flavors from fresh herbs and a hint of buttery richness, making every bite a comforting experience.

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NUTRITION

399kcal
Protein
35.3g
Fat
12.5g
Carbs
38.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

150 g Russet Potato

1 tsp Unsalted Butter

1 tbsp Low-Fat Milk

1 clove Garlic

1 tbsp Fresh Mixed Herbs

1 cup Green Beans

1 tsp Olive Oil

Salt & Pepper

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PREPARATION

  • 1

    Pat the chicken breast dry and season with salt, pepper, and fresh mixed herbs.

  • 2

    Heat a non-stick skillet over medium-high heat and add the chicken, cooking for approximately 5-6 minutes per side until fully cooked and nicely browned.

  • 3

    Meanwhile, peel and dice the russet potato. Boil in salted water until tender, about 15-20 minutes.

  • 4

    In a small saucepan, gently melt the butter and lightly sauté the minced garlic until fragrant. Stir in the low-fat milk.

  • 5

    Drain the potatoes and mash them with the garlic-butter mixture until smooth and creamy. Season with salt and pepper to taste.

  • 6

    Preheat the oven to 425°F. Toss the green beans with olive oil, salt, and pepper, then spread them out on a baking sheet.

  • 7

    Roast the green beans in the oven for about 10-12 minutes until crisp-tender and slightly charred.

  • 8

    Plate the pan-seared chicken alongside a serving of creamy garlic mashed potatoes and a side of crispy roasted green beans. Serve warm.

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

YOUR SOLIN GENERATED RECIPE

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

Savor the delightful balance of tender pan-seared herb chicken paired with silky, garlic-infused mashed potatoes and a side of crispy roasted green beans. This dish offers a medley of textures and a burst of flavors from fresh herbs and a hint of buttery richness, making every bite a comforting experience.

NUTRITION

399kcal
Protein
35.3g
Fat
12.5g
Carbs
38.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

150 g Russet Potato

1 tsp Unsalted Butter

1 tbsp Low-Fat Milk

1 clove Garlic

1 tbsp Fresh Mixed Herbs

1 cup Green Beans

1 tsp Olive Oil

Salt & Pepper

PREPARATION

  • 1

    Pat the chicken breast dry and season with salt, pepper, and fresh mixed herbs.

  • 2

    Heat a non-stick skillet over medium-high heat and add the chicken, cooking for approximately 5-6 minutes per side until fully cooked and nicely browned.

  • 3

    Meanwhile, peel and dice the russet potato. Boil in salted water until tender, about 15-20 minutes.

  • 4

    In a small saucepan, gently melt the butter and lightly sauté the minced garlic until fragrant. Stir in the low-fat milk.

  • 5

    Drain the potatoes and mash them with the garlic-butter mixture until smooth and creamy. Season with salt and pepper to taste.

  • 6

    Preheat the oven to 425°F. Toss the green beans with olive oil, salt, and pepper, then spread them out on a baking sheet.

  • 7

    Roast the green beans in the oven for about 10-12 minutes until crisp-tender and slightly charred.

  • 8

    Plate the pan-seared chicken alongside a serving of creamy garlic mashed potatoes and a side of crispy roasted green beans. Serve warm.