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

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

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

YOUR SOLIN GENERATED RECIPE

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

Enjoy a satisfying plate featuring juicy, crispy chicken breast paired with silky, garlicky mashed potatoes and perfectly roasted green beans. This dish is a great balance of textures and flavors, with each element prepared to bring out its natural taste — from the golden sear on the chicken to the creamy, buttery finish of the mashed potatoes, complemented by the light, tender crunch of roasted green beans.

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NUTRITION

427kcal
Protein
45.2g
Fat
10.3g
Carbs
40g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Russet Potato

1/4 cup Skim Milk

1 tsp Butter

2 cloves Garlic

1 cup Green Beans

1/2 tsp Olive Oil

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F for the green beans and have a skillet ready for the chicken.

  • 2

    Pat the chicken breast dry. Season both sides with salt and pepper.

  • 3

    Heat a non-stick skillet over medium-high heat. Sear the chicken breast for about 3-4 minutes on each side until a crispy, golden crust forms. Reduce heat if needed to cook through, ensuring the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, peel and dice the russet potato. Boil the potato in lightly salted water until tender, about 15-20 minutes.

  • 5

    Drain the potatoes and return them to the pot. Add minced garlic (from 2 cloves), 1/4 cup skim milk, and 1 tsp butter. Mash until smooth and creamy. Adjust seasoning with salt and pepper.

  • 6

    Trim the ends of the green beans and toss them with 1/2 tsp olive oil, salt, and pepper. Spread on a baking sheet and roast in the preheated oven for about 10-12 minutes until tender yet crisp.

  • 7

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

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

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

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

YOUR SOLIN GENERATED RECIPE

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

Enjoy a satisfying plate featuring juicy, crispy chicken breast paired with silky, garlicky mashed potatoes and perfectly roasted green beans. This dish is a great balance of textures and flavors, with each element prepared to bring out its natural taste — from the golden sear on the chicken to the creamy, buttery finish of the mashed potatoes, complemented by the light, tender crunch of roasted green beans.

NUTRITION

427kcal
Protein
45.2g
Fat
10.3g
Carbs
40g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Russet Potato

1/4 cup Skim Milk

1 tsp Butter

2 cloves Garlic

1 cup Green Beans

1/2 tsp Olive Oil

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F for the green beans and have a skillet ready for the chicken.

  • 2

    Pat the chicken breast dry. Season both sides with salt and pepper.

  • 3

    Heat a non-stick skillet over medium-high heat. Sear the chicken breast for about 3-4 minutes on each side until a crispy, golden crust forms. Reduce heat if needed to cook through, ensuring the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, peel and dice the russet potato. Boil the potato in lightly salted water until tender, about 15-20 minutes.

  • 5

    Drain the potatoes and return them to the pot. Add minced garlic (from 2 cloves), 1/4 cup skim milk, and 1 tsp butter. Mash until smooth and creamy. Adjust seasoning with salt and pepper.

  • 6

    Trim the ends of the green beans and toss them with 1/2 tsp olive oil, salt, and pepper. Spread on a baking sheet and roast in the preheated oven for about 10-12 minutes until tender yet crisp.

  • 7

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