We discovered the tastiest way to sneak veggies into your daily routine—add them to mashed potatoes! In this case, we stir in fresh baby spinach; it adds a hint of green plus a silky texture to the creamy mash. Delicious & nutritious it's a win-win. These hearty potatoes are the perfect side to pair with pan-roasted chicken breast topped with a creamy mushroom-Dijon mustard pan-sauce.
MEAL KIT CONTENTS:
2 x Chicken breast
Chicken stock base & Dijon mustard blend
Zesty House Blend
15 oz potatoes
Garlic herb butter
KITCHEN ITEMS NEED:
Microplane or Grater
Potato Masher or Fork
NUTRITIONAL INFORMATION (per serving)
*Approximate Values Based On My Fitness Pal
Peel potatoes, then cut into 1-inch pieces
Thinly slice garlic clove
Trim stem ends from mushrooms, then thinly slice caps
Separately, finely grate ½ teaspoon lemon zest, then squeeze 1 teaspoon lemon juice
Cut any remaining lemon into wedges
Finely chop parsley
Pat chicken dry and season with house blend
Step 1: Cook Potatoes
Transfer potatoes to a medium pot. Add enough salted water to cover by 1-inch. Cover and bring to a boil over high heat. Uncover and cook until potatoes are tender when pierced with a fork, 10–12 minutes.
Step 2: Wilt Spinach
Place spinach in colander. Add half of the garlic to pot with potatoes for the last 2 minutes of cooking. Reserve ¼ cup cooking water, then drain potatoes over spinach. Return to pot and cover to keep warm.
Step 3: Cook Chicken & Mushrooms
Heat 2 teaspoons oil in a medium skillet over medium–high. Add chicken and cook until browned and cooked through, about 4 minutes per side. Transfer to a plate. Add mushrooms and 1 tablespoon oil to same skillet. Season with salt and pepper. Cook, stirring occasionally, until tender, 2–3 minutes. Stir in remaining sliced garlic.
Step 4: Finish Sauce
Add broth mixture to skillet with mushrooms. Bring to a boil, scraping up browned bits from the bottom; cook until reduced by half, 2–3 minutes. Reduce heat to medium. Whisk in cream cheese and lemon juice until sauce is smooth. Season to taste with salt and pepper. Return chicken and any juices to skillet and turn to coat in sauce. Cover to keep warm.
Step 5: Finish Potatoes & Serve
Warm potatoes over medium heat. Transfer reserved cooking water, garlic herb butter and lemon zest to pot. Use a potato masher or fork to mash potatoes until smooth. Serve mashed potatoes on plates, topped with chicken, mushrooms, and sauce. Serve with any lemon wedges alongside for squeezing over top and garnish with parsley. Enjoy!