YOUR SOLIN GENERATED RECIPE
Buttery Garlic Mashed Potatoes with Herb-Roasted Chicken
Tender herb-roasted chicken breast served over creamy, garlic-infused mashed potatoes whipped with velvety Greek yogurt and grass-fed ghee.
INGREDIENTS
5 oz Chicken breast
1 medium Russet potato
0.25 cup Nonfat plain Greek yogurt
0.5 tbsp Ghee
2 clove Garlic
0.25 cup Low-sodium chicken bone broth
0.5 tsp Sea salt
0.25 tsp Black pepper
1 tsp Fresh chives
0.5 tsp Dried oregano
PREPARATION
Peel and dice the potato into one-inch cubes and place them in a pot of salted water.
Bring the water to a boil and simmer the potatoes for 12 to 15 minutes until they are fork-tender.
While the potatoes cook, season the chicken breast with half of the sea salt, black pepper, and all of the dried oregano.
Heat a skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.
Drain the cooked potatoes and return them to the warm pot.
Add the ghee and minced garlic to the potatoes, allowing the heat to soften the garlic and melt the ghee.
Mash the potatoes while gradually incorporating the Greek yogurt and bone broth until the mixture is smooth and velvety.
Slice the roasted chicken and serve it immediately over the warm garlic mashed potatoes, garnished with fresh chopped chives.