YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Creamy Mashed Potatoes
Tender chicken breast grilled with garlic and herbs, served alongside Yukon Gold potatoes mashed with Greek yogurt for a velvety finish.
INGREDIENTS
3.5 ounces Chicken Breast
150 grams Yukon Gold Potatoes
2 tablespoons Non-fat Greek Yogurt
1 teaspoon Olive Oil
0.25 teaspoon Garlic Powder
PREPARATION
Peel and dice the Yukon Gold potatoes into one-inch cubes.
Place the potatoes in a pot of water, bring to a boil, and cook until fork-tender, about 10-12 minutes.
While potatoes boil, season the chicken breast with garlic powder, salt, and black pepper.
Heat the olive oil in a grill pan or skillet over medium-high heat.
Cook the chicken for 5-7 minutes per side until the internal temperature reaches 165°F.
Drain the cooked potatoes and return them to the pot.
Add the Greek yogurt to the potatoes and mash until completely smooth and creamy.
Serve the grilled chicken immediately alongside the warm mashed potatoes.