Garlic-Thyme Chicken with Mashed Potatoes and Kale
This hearty meal features tender, juicy boneless chicken breasts seasoned with aromatic thyme and roasted to perfection. Accompanying the chicken are creamy red-skinned potatoes, mashed with a hint of garlic and rich unsalted butter, creating a comforting and flavorful side. Vibrant curly kale adds a fresh, slightly peppery contrast, lightly sautéed to maintain its bright green color and nutritional benefits. The dish is finished with a drizzle of buttermilk, enhancing the overall creaminess and
Servings
2
Calories
600
per serving
GLP-1 Friendly
✓
Ingredients
- 12 ounces red skinned potatoes
- 1/8 ounce thyme
- 2 cloves garlic
- 2 - 4.5 ounce boneless chicken breasts
- 4 ounces curly kale
- 1 1/2 tablespoons unsalted butter
- 1 cup buttermilk
Instructions
- 1
Boil Potatoes
Preheat oven to 450 degrees. Rinse all produce. Quarter potatoes, place in medium pot, and cover with cold water by 1 inch. Season generously with salt and bring to a boil over high heat. Cook until tender when pierced with a knife, 9-10 minutes. Reserve 1/4 cup potato cooking water, then drain and return to pot, off heat. Cover to keep warm.
- 2
Make Garlic-Thyme Oil
While potatoes boil, mince thyme and crush garlic cloves. In a small bowl, stir together thyme, garlic, and 1 tablespoon olive oil; set aside. Pat chicken very dry with paper towel, season all over with salt and pepper. Heat 2 teaspoons olive oil in medium pan over medium-high heat.
- 3
Cook Chicken
When oil in pan is shimmering, add chicken. Sear for about 6 minutes. Flip chicken, pour over garlic-thyme oil, and continue cooking, repeatedly spooning garlic-thyme oil over chicken, until cooked through, about 6 minutes more. Remove pan from heat. Transfer chicken and garlic to cutting board and set aside to rest.
- 4
Roast Kale
While chicken cooks, pat kale dry with paper towel and tear leaves into bite size pieces. On a baking sheet, toss kale with 1 tablespoon olive oil to coat. Arrange in a single layer, roast until kale is crisp and lightly browned, 5-10 minutes.
- 5
Mash Potatoes
While kale roasts, scrape over garlic using a large knife, pressing down. Repeat until garlic is broken down and a paste forms. To pot with potatoes, add butter, buttermilk, garlic paste, and reserved potato cooking water. Mash until smooth. Season with salt and pepper as desired.
- 6
Plate Chicken
Once kale is crisp, toss on baking sheet with salt. Cut rested chicken into 1/4-inch slices. Divide mashed potatoes, chicken, and kale between serving plates. Dig in!
Want personal guidance?
Members get unlimited dietitian webinars + 1:1 sessions. Start with a $45 consult.