Chicken & Mashed Potatoes

Ingredients

• Olive oil

  2 tbsp or 27g

• Chicken breast

  raw, skinless

  4 oz or 113g

• Potato

  raw, with skin

  1 cup, diced or 150g

• Garlic

  raw

  1 cloves, minced or 3g

• Black pepper

  ground

  ¼ tsp or 0.5g

• Chicken bouillon

  dry, cubed

  ½ cube or 2g

Directions

1. Pat the chicken dry and season lightly if you like. Warm half the olive oil in a skillet over medium heat; add the chicken and cook until golden and the thickest part reaches 165°F, about 4–6 minutes per side. Transfer to a board, rest 3 minutes, then slice.
2. While the chicken cooks, dice the potato if needed. Add the remaining olive oil to the same skillet over medium heat, then add the potato and a small splash of water. Cover and cook, stirring occasionally, until fork-tender, 8–12 minutes. Uncover and mash in the pan until mostly smooth.
3. Stir in the garlic, black pepper, and crumbled bouillon. Add 1–2 tablespoons hot water if needed to help it dissolve, then cook, stirring, until hot and well combined, 2–3 minutes. Taste and adjust seasoning, and serve the sliced chicken over the mashed potatoes.