Pan-Seared Garlic Chicken with Crispy Broccoli and Potatoes Huancaina
Pan-Seared Garlic Chicken with Crispy Broccoli and Potatoes Huancaina
Golden chicken meets crisp-tender broccoli and potatoes in a bold huancaina-style finish, with garlicky flavor and a satisfying pan-seared bite.
Ingredients
For 2 servings
- 6 ounce Broccoli Florets
- 12 ounce Chicken Breasts
- ¼ ounce Chives
- 2 ounce Cream Cheese
- 2 clove Garlic
- 1 teaspoon Garlic Powder
- 1 unit Jalapeño
- 1 unit Lime
- 12 ounce Yukon Gold Potatoes
Additional Ingredients
- 2 tablespoon Olive Oil
PDF
DifficultyMedium
Total Time40m
Calories585
Protein48g
Carbs43g
Fat27g
Tags:
Gluten-freeProtein SmartFiber SmartLow SugarLow SodiumDietitian Win
⚠️Allergens:
🥛MilkSwaps and substitutions
For dairy-free, replace the cream cheese with a plain plant-based cream cheese or blended silken tofu for a similar creamy finish. For a milder version, use less jalapeño or swap it for sweet bell pepper; the dish still stays bright and flavorful.
What to serve with it
Serve with a crisp green salad or extra steamed vegetables to round out the plate. A tangy fruit salsa or sliced avocado on the side also fits the bright, savory flavors without weighing it down.
