YOUR SOLIN GENERATED RECIPE
Seared Chicken Breast with Roasted Asparagus and Mashed Potatoes
Pan-seared chicken breast and garlic-roasted asparagus served alongside gold potatoes mashed until perfectly velvety.
INGREDIENTS
5.5 ounces Chicken Breast
150 grams Yukon Gold Potatoes
100 grams Asparagus
1.5 teaspoons Extra Virgin Olive Oil
2 tablespoons Nonfat Greek Yogurt
0.5 teaspoon Garlic Powder
PREPARATION
Peel and chop the Yukon gold potatoes into uniform chunks.
Place potatoes in a pot of cold salted water, bring to a boil, and simmer for 15 minutes until fork-tender.
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Trim the woody ends off the asparagus and toss with half the olive oil and garlic powder.
Roast the asparagus for 10-12 minutes until tender-crisp.
Season the chicken breast with salt and pepper, then sear in a skillet with the remaining olive oil over medium-high heat.
Cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
Drain the potatoes and mash them with the Greek yogurt and a splash of cooking water until smooth and creamy.
Plate the chicken alongside the mashed potatoes and roasted asparagus.