Grilled Chicken With Garlic Mashed Potatoes And Green Beans

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 40 min · Chicken · gluten-free, high-protein

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Ingredients

• 3/4 lb boneless skinless chicken breasts
• 1 lb russet potatoes, peeled and cubed
• 2 1/2 tbsp butter
• 1/4 cup whole milk, warmed
• 1/4 cup sour cream
• 7 oz green beans, trimmed
• 1 1/2 tbsp olive oil
• 3 cloves garlic, smashed
• 1 tsp each kosher salt, black pepper, paprika

Method (tap to check — screen stays awake)

1. Cover the potatoes and garlic with cold salted water, bring to a boil, and simmer 15 minutes until a knife slides out with no resistance.
2. Meanwhile pound the chicken to an even 3/4 inch, rub it with 1 tbsp oil, and season all over with the salt, pepper, and paprika.
3. Grill or sear the chicken over high heat 5 to 6 minutes per side, turning once, until it is well marked and reads 165F at the thickest point. Rest it 5 minutes before slicing.
4. Drain the potatoes, return them to the dry pot, and let them steam 1 minute so the surface moisture cooks off.
5. Mash with the butter, warm milk, and sour cream until smooth but still thick enough to hold a spoon upright.
6. Toss the green beans with the remaining oil and cook in a hot dry skillet 6 minutes, tossing, until blistered in spots and crisp-tender.
7. Slice the chicken across the grain and plate it over the potatoes with the beans alongside.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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