Buttery Garlic Mashed Potatoes with Herbed Chicken

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

Buttery Garlic Mashed Potatoes with Herbed Chicken

YOUR SOLIN GENERATED RECIPE

Buttery Garlic Mashed Potatoes with Herbed Chicken

Pan-seared chicken breast served over velvety garlic mashed potatoes enriched with grass-fed ghee and tangy Greek yogurt for a comforting, protein-packed meal.

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NUTRITION

527kcal
Protein
53.6g
Fat
17.9g
Carbs
37.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 medium Yukon Gold potato

0.5 tbsp Ghee

0.25 cup Plain non-fat Greek yogurt

2 cloves Garlic

2 tbsp Unsweetened almond milk

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Olive oil

1 tsp Fresh chives

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PREPARATION

  • 1

    Bring a medium pot of salted water to a boil. Peel the Yukon Gold potato and cut into 1-inch cubes.

  • 2

    Add the potato cubes to the boiling water and cook for 12-15 minutes until very tender when pierced with a fork.

  • 3

    While the potatoes cook, season the chicken breast on both sides with half of the sea salt and black pepper.

  • 4

    Heat olive oil in a skillet over medium-high heat. Sear the chicken for 6-7 minutes per side until golden brown and the internal temperature reaches 165°F. Remove from heat and let rest.

  • 5

    In a small saucepan, melt the ghee over low heat. Mince the garlic and sauté in the ghee for 1 minute until fragrant but not browned.

  • 6

    Drain the cooked potatoes thoroughly and return them to the warm pot. Add the sautéed garlic-ghee mixture, Greek yogurt, and almond milk.

  • 7

    Mash the potatoes until smooth and velvety, stirring in the remaining sea salt and pepper. Slice the chicken and serve over the mash, garnished with freshly chopped chives.

Buttery Garlic Mashed Potatoes with Herbed Chicken

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

Buttery Garlic Mashed Potatoes with Herbed Chicken

YOUR SOLIN GENERATED RECIPE

Buttery Garlic Mashed Potatoes with Herbed Chicken

Pan-seared chicken breast served over velvety garlic mashed potatoes enriched with grass-fed ghee and tangy Greek yogurt for a comforting, protein-packed meal.

NUTRITION

527kcal
Protein
53.6g
Fat
17.9g
Carbs
37.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 medium Yukon Gold potato

0.5 tbsp Ghee

0.25 cup Plain non-fat Greek yogurt

2 cloves Garlic

2 tbsp Unsweetened almond milk

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Olive oil

1 tsp Fresh chives

PREPARATION

  • 1

    Bring a medium pot of salted water to a boil. Peel the Yukon Gold potato and cut into 1-inch cubes.

  • 2

    Add the potato cubes to the boiling water and cook for 12-15 minutes until very tender when pierced with a fork.

  • 3

    While the potatoes cook, season the chicken breast on both sides with half of the sea salt and black pepper.

  • 4

    Heat olive oil in a skillet over medium-high heat. Sear the chicken for 6-7 minutes per side until golden brown and the internal temperature reaches 165°F. Remove from heat and let rest.

  • 5

    In a small saucepan, melt the ghee over low heat. Mince the garlic and sauté in the ghee for 1 minute until fragrant but not browned.

  • 6

    Drain the cooked potatoes thoroughly and return them to the warm pot. Add the sautéed garlic-ghee mixture, Greek yogurt, and almond milk.

  • 7

    Mash the potatoes until smooth and velvety, stirring in the remaining sea salt and pepper. Slice the chicken and serve over the mash, garnished with freshly chopped chives.