Buttery Garlic Mashed Potato Bowl with Seared Chicken

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

Buttery Garlic Mashed Potato Bowl with Seared Chicken

YOUR SOLIN GENERATED RECIPE

Buttery Garlic Mashed Potato Bowl with Seared Chicken

Pan-seared chicken breast served over creamy garlic-infused mashed potatoes finished with a velvety dollop of Greek yogurt and fresh parsley.

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NUTRITION

374kcal
Protein
42.5g
Fat
8.1g
Carbs
34.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Yukon Gold potato

5 oz chicken breast

1 tsp ghee

2 tbsp non-fat Greek yogurt

1 clove garlic

0.25 cup low-sodium chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

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PREPARATION

  • 1

    Peel the Yukon Gold potato and cut into 1-inch cubes. Place in a pot of salted water, bring to a boil, and cook for 12-15 minutes until fork-tender.

  • 2

    While the potato boils, season the chicken breast with half of the sea salt and black pepper.

  • 3

    Heat a skillet over medium-high heat with half of the ghee. Sear the chicken for 6-7 minutes per side until the internal temperature reaches 165°F. Remove from the pan and let it rest.

  • 4

    In the same skillet, add the remaining ghee and the minced garlic. Sauté for 1 minute until fragrant, then remove from heat.

  • 5

    Drain the potatoes and return them to the pot. Add the sautéed garlic, Greek yogurt, chicken broth, and the remaining salt and pepper.

  • 6

    Mash the potatoes until smooth and creamy, adding a splash more broth if a thinner consistency is desired.

  • 7

    Slice the chicken breast and serve it over a generous portion of the garlic mashed potatoes.

  • 8

    Garnish with chopped fresh parsley and enjoy immediately.

Buttery Garlic Mashed Potato Bowl with Seared Chicken

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

Buttery Garlic Mashed Potato Bowl with Seared Chicken

YOUR SOLIN GENERATED RECIPE

Buttery Garlic Mashed Potato Bowl with Seared Chicken

Pan-seared chicken breast served over creamy garlic-infused mashed potatoes finished with a velvety dollop of Greek yogurt and fresh parsley.

NUTRITION

374kcal
Protein
42.5g
Fat
8.1g
Carbs
34.9g

SERVINGS

1 serving

INGREDIENTS

1 medium Yukon Gold potato

5 oz chicken breast

1 tsp ghee

2 tbsp non-fat Greek yogurt

1 clove garlic

0.25 cup low-sodium chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

  • 1

    Peel the Yukon Gold potato and cut into 1-inch cubes. Place in a pot of salted water, bring to a boil, and cook for 12-15 minutes until fork-tender.

  • 2

    While the potato boils, season the chicken breast with half of the sea salt and black pepper.

  • 3

    Heat a skillet over medium-high heat with half of the ghee. Sear the chicken for 6-7 minutes per side until the internal temperature reaches 165°F. Remove from the pan and let it rest.

  • 4

    In the same skillet, add the remaining ghee and the minced garlic. Sauté for 1 minute until fragrant, then remove from heat.

  • 5

    Drain the potatoes and return them to the pot. Add the sautéed garlic, Greek yogurt, chicken broth, and the remaining salt and pepper.

  • 6

    Mash the potatoes until smooth and creamy, adding a splash more broth if a thinner consistency is desired.

  • 7

    Slice the chicken breast and serve it over a generous portion of the garlic mashed potatoes.

  • 8

    Garnish with chopped fresh parsley and enjoy immediately.