YOUR SOLIN GENERATED RECIPE
Herb-Roasted Chicken Breast with Garlic Mashed Potatoes and Side Salad
Enjoy a savory plate featuring tender herb-roasted chicken breast paired with creamy garlic mashed potatoes and a fresh, zesty side salad. This balanced meal layers aromatic herbs with comforting mashed potatoes and a burst of crisp greens, delivering a harmonious blend of flavors that is both satisfying and nourishing.
INGREDIENTS
5.5 ounces Chicken Breast
1 cup mashed Russet Potato
2 cloves Garlic
2 tablespoons Low-Fat Milk
1 teaspoon Olive Oil (for chicken)
1 teaspoon Fresh Rosemary
1 teaspoon Fresh Thyme
Salt and Black Pepper, to taste
2 cups Mixed Salad Greens
1/2 cup Cherry Tomatoes
1/2 cup Cucumber slices
2 teaspoons Extra Virgin Olive Oil (for salad dressing)
1 tablespoon Lemon Juice
PREPARATION
Preheat the oven to 400°F.
Pat the chicken breast dry and rub with olive oil, chopped rosemary, thyme, garlic powder (optional), salt, and black pepper.
Place the seasoned chicken on a baking tray and roast in the oven for 20-25 minutes until the internal temperature reaches 165°F.
Meanwhile, peel and dice the russet potato. Boil in salted water until tender, about 15 minutes.
Drain the potatoes and mash with minced garlic, low-fat milk, a small drizzle of olive oil, salt, and pepper until smooth and creamy.
In a bowl, combine the mixed salad greens, halved cherry tomatoes, and cucumber slices. Drizzle with extra virgin olive oil and lemon juice, and toss gently.
Plate the roasted chicken breast alongside a serving of garlic mashed potatoes and the fresh side salad, and serve warm.