Chicken & Mashed Potatoes

Ingredients

• Chicken breast

  raw, skinless

  6 oz or 170g

• Olive oil

  2 tsp or 9g

• Potato

  raw, with skin

  ½ cup, diced or 75g

• Chicken bouillon

  dry, cubed

  ½ cube or 2g

• Garlic

  raw

  1 cloves, minced or 3g

• Black pepper

  ground

  ¼ tsp or 0.5g

Directions

1. Bring a pot of water to a rolling boil. Add the chicken breast and simmer gently until cooked through to 165°F and no longer pink in the center, 8–12 minutes. Drain, let cool slightly, then chop into bite-size pieces.
2. Meanwhile, dice the potato. Heat the olive oil in a skillet over medium heat. Add the potato and a small splash of water, cover, and cook, stirring occasionally, until fork-tender, 8–12 minutes. Uncover and mash the potato in the pan until mostly smooth.
3. Stir in the chopped chicken, minced garlic, black pepper, and crumbled bouillon. Add 1–2 tablespoons hot water if needed to help the bouillon dissolve, and sauté, stirring, until everything is hot and well combined, 2–3 minutes. Taste and adjust seasoning, then serve.