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Spiced Chicken Breasts & Mashed Potatoes
with Blue Cheese-Kale Salad
Quick & Easy
-
Time30 min
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Servings2
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NutritionEst. 660 calories
DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
To accompany simply spiced chicken and mashed potatoes, tangy sour cream and a mild blue cheese combine to make the sophisticated dressing for our kale salad— studded with some of the season’s first tomatoes.
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fresh
ingredients
Title
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2 Boneless, Skinless Chicken Breasts
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¾ cup Low-Fat Milk
- ¾ lb Golden Potatoes
- 4 oz Grape Or Cherry Tomatoes
- 2 cloves Garlic
- ¼ cup Crumbled Blue Cheese
- ¼ cup Sour Cream
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1 Tbsp Crema Bel Paese Cheese
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1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika, & Whole Dried Parsley)
- 1 bunch Kale
- 1 bunch Chives
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Remove and discard the stems of the kale; thinly slice the leaves. Large dice the potatoes. Peel the garlic; using the flat side of your knife, smash each clove once to flatten. Halve the tomatoes. Place in a bowl; drizzle with 1 tablespoon of olive oil and season with salt and pepper. Stir to combine. Thinly slice the chives.
2
Make the dressing & marinate the kale:
In a large bowl, whisk together the sour cream and 3 tablespoons of milk (reserving the remaining milk) until thoroughly combined. Stir in the blue cheese; season with salt and pepper to taste. Add the sliced kale; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.
3
Cook & mash the potatoes:
While the kale marinates, add the diced potatoes and smashed garlic to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the bel paese cheese and half the remaining milk (you will have extra milk). Using a fork or potato masher, mash to your desired consistency; season with salt and pepper to taste. Cover to keep warm.
4
Cook & slice the chicken:
While the potatoes cook, pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until browned and cooked through. Turn off the heat. Transfer to a cutting board. Carefully slice crosswise.
5
Finish the salad & serve your dish:
Just before serving, to the bowl of marinated kale, add the seasoned tomatoes; stir to combine. Serve the sliced chicken with the mashed potatoes and salad on the side. Garnish with the sliced chives. Enjoy!
1
Prepare the ingredients:
Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Remove and discard the stems of the kale; thinly slice the leaves. Large dice the potatoes. Peel the garlic; using the flat side of your knife, smash each clove once to flatten. Halve the tomatoes. Place in a bowl; drizzle with 1 tablespoon of olive oil and season with salt and pepper. Stir to combine. Thinly slice the chives.
2
Make the dressing & marinate the kale:
In a large bowl, whisk together the sour cream and 3 tablespoons of milk (reserving the remaining milk) until thoroughly combined. Stir in the blue cheese; season with salt and pepper to taste. Add the sliced kale; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.
3
Cook & mash the potatoes:
While the kale marinates, add the diced potatoes and smashed garlic to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the bel paese cheese and half the remaining milk (you will have extra milk). Using a fork or potato masher, mash to your desired consistency; season with salt and pepper to taste. Cover to keep warm.
4
Cook & slice the chicken:
While the potatoes cook, pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until browned and cooked through. Turn off the heat. Transfer to a cutting board. Carefully slice crosswise.
5
Finish the salad & serve your dish:
Just before serving, to the bowl of marinated kale, add the seasoned tomatoes; stir to combine. Serve the sliced chicken with the mashed potatoes and salad on the side. Garnish with the sliced chives. Enjoy!
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