Name: Pan-seared chicken with mashed potatoes
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, patted dry and sliced horizontally into 2 cutlets; 40 g instant mashed potato flakes; 5 oz broccoli florets, cut into bite-sized pieces; 1 tsp olive oil; 1/4 tsp garlic powder; 3/4 tsp salt; 1/2 tsp black pepper; 1 cup water; 1 tbsp lemon juice

Ingredients

9 items

5 oz boneless skinless chicken breast, patted dry and sliced horizontally into 2 cutlets
40 g instant mashed potato flakes
5 oz broccoli florets, cut into bite-sized pieces
1 tsp olive oil
1/4 tsp garlic powder
3/4 tsp salt
1/2 tsp black pepper
1 cup water
1 tbsp lemon juice

Instructions

Prep 15 min · Cook 5 min

Season the chicken cutlets on both sides with the garlic powder, black pepper, and half the salt.
Heat the olive oil in a 12-inch skillet over medium-high heat. Add the chicken cutlets and cook for 4 to 5 minutes per side until the exterior is golden and the center reaches 165°F. Transfer to a plate to rest for 5 minutes.
While the chicken cooks, bring about 1/4 cup of the water to a boil in a small saucepan. Place the broccoli in a steamer basket over the water, cover, and steam until bright green and tender, about 5 to 6 minutes. Remove the broccoli and toss with half the lemon juice and a pinch of the remaining salt.
Wipe out the saucepan and bring the remaining water and a pinch of salt to a boil. Remove from the heat and stir in the instant mashed potato flakes until smooth. Cover and let stand for 1 minute.
Place the mashed potatoes and steamed broccoli on a plate. Slice the chicken cutlets, place them alongside, and drizzle the remaining lemon juice over the chicken.

Nutrition

Ingredients

Instructions

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