YOUR SOLIN GENERATED RECIPE
Garlic Parmesan Mashed Potatoes with Pan-Seared Chicken
Pan-seared chicken breast served over creamy garlic parmesan mashed potatoes whipped with Greek yogurt for a velvety finish.
INGREDIENTS
4 oz chicken breast
1 medium russet potato
0.5 cup non-fat Greek yogurt
1 tbsp grated Parmesan cheese
1 tsp extra virgin olive oil
2 cloves garlic
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp fresh chives
PREPARATION
Peel the potato and cut into 1-inch chunks, then boil in a pot of salted water for 15 minutes until fork-tender.
While the potatoes boil, season the chicken breast evenly with half of the sea salt and black pepper.
Heat the olive oil in a skillet over medium heat and cook the chicken for 6-7 minutes per side until golden brown and cooked through.
In a small pan, lightly sauté the minced garlic for 1 minute until fragrant but not browned.
Drain the potatoes and return them to the pot, then mash thoroughly until no lumps remain.
Fold in the Greek yogurt, grated Parmesan cheese, sautéed garlic, and the remaining salt and pepper until the mixture is smooth.
Slice the chicken breast and serve it atop the mashed potatoes, garnishing with freshly chopped chives.