YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Herb-Crushed Potatoes and Shredded Cheese
Juicy grilled chicken breast served alongside smashed herb-roasted potatoes topped with a layer of melty mozzarella cheese.
INGREDIENTS
6 ounces Chicken Breast
150 grams Red Baby Potatoes
1 ounce Part-Skim Mozzarella Cheese
2 sprays Olive Oil
1 teaspoon Garlic Powder
1 tablespoon Fresh Rosemary
Salt and black pepper to taste
PREPARATION
Place the baby potatoes in a pot of salted water and bring to a boil, cooking for 10-12 minutes until fork-tender.
While potatoes boil, season the chicken breast with half of the garlic powder, salt, and pepper.
Grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.
Drain the potatoes and place them on a baking sheet lined with parchment paper.
Use the bottom of a glass to gently smash each potato until flat but still in one piece.
Mist the potatoes with olive oil spray and sprinkle with the remaining garlic powder, fresh rosemary, salt, and pepper.
Place the potatoes under a broiler for 3-5 minutes until the edges are crispy.
Top the crispy potatoes with shredded mozzarella cheese and return to the broiler for 1 minute until the cheese is melted and bubbly.
Serve the grilled chicken alongside the cheesy herb-crushed potatoes.