Creamy Herb Chicken with Golden Mashed Potatoes

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

Creamy Herb Chicken with Golden Mashed Potatoes

YOUR SOLIN GENERATED RECIPE

Creamy Herb Chicken with Golden Mashed Potatoes

Pan-seared chicken breast simmered in a velvety herb sauce, served over buttery-smooth mashed Yukon Gold potatoes for a comforting and clean meal.

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NUTRITION

497kcal
Protein
49.5g
Fat
14.7g
Carbs
42.1g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 medium Yukon Gold potato

1.5 tbsp full-fat coconut milk

1 tsp extra virgin olive oil

1 cup green beans

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme

1 tsp fresh rosemary

1 clove garlic

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PREPARATION

  • 1

    Peel and cube the Yukon Gold potato, then boil in a pot of salted water until tender, approximately 12 to 15 minutes.

  • 2

    Season the chicken breast evenly with half of the sea salt and black pepper.

  • 3

    Heat the extra virgin olive oil in a large skillet over medium-high heat and sear the chicken for 5 to 6 minutes per side until golden and cooked through.

  • 4

    Drain the boiled potatoes and mash them thoroughly with 1 tablespoon of the coconut milk and the remaining salt and pepper until creamy.

  • 5

    Add the minced garlic, fresh thyme, and fresh rosemary to the skillet with the chicken, then pour in the remaining coconut milk and simmer for 2 to 3 minutes to thicken.

  • 6

    Steam the green beans in a steamer basket for 4 to 5 minutes until they are vibrant green and tender-crisp.

  • 7

    Slice the chicken breast and serve it over the mashed potatoes, drizzling the herb sauce from the pan over the top and serving the green beans on the side.

Creamy Herb Chicken with Golden Mashed Potatoes

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

Creamy Herb Chicken with Golden Mashed Potatoes

YOUR SOLIN GENERATED RECIPE

Creamy Herb Chicken with Golden Mashed Potatoes

Pan-seared chicken breast simmered in a velvety herb sauce, served over buttery-smooth mashed Yukon Gold potatoes for a comforting and clean meal.

NUTRITION

497kcal
Protein
49.5g
Fat
14.7g
Carbs
42.1g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 medium Yukon Gold potato

1.5 tbsp full-fat coconut milk

1 tsp extra virgin olive oil

1 cup green beans

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme

1 tsp fresh rosemary

1 clove garlic

PREPARATION

  • 1

    Peel and cube the Yukon Gold potato, then boil in a pot of salted water until tender, approximately 12 to 15 minutes.

  • 2

    Season the chicken breast evenly with half of the sea salt and black pepper.

  • 3

    Heat the extra virgin olive oil in a large skillet over medium-high heat and sear the chicken for 5 to 6 minutes per side until golden and cooked through.

  • 4

    Drain the boiled potatoes and mash them thoroughly with 1 tablespoon of the coconut milk and the remaining salt and pepper until creamy.

  • 5

    Add the minced garlic, fresh thyme, and fresh rosemary to the skillet with the chicken, then pour in the remaining coconut milk and simmer for 2 to 3 minutes to thicken.

  • 6

    Steam the green beans in a steamer basket for 4 to 5 minutes until they are vibrant green and tender-crisp.

  • 7

    Slice the chicken breast and serve it over the mashed potatoes, drizzling the herb sauce from the pan over the top and serving the green beans on the side.