---
title: Garlic Chicken Breast
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/garlic-chicken-breast-690ee57d56b67a915826b93c
servings: 2
prep_time: 10 minutes
cook_time: 20 minutes
time_required: 30 minutes
difficulty: Easy
allergens:
  - Milk
  - Tree Nuts
tags:
  - Keto
rating: 0.0
rating_count: 0
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Rich garlic butter sauce pairs well with nutty Asiago mash
image: "https://images.recipes.furrysalamander.com/garlic-chicken-breast.avif"
---
In a medium bowl, whisk together @olive pomace oil{1%tbsp}, minced @garlic{2%cloves}, @lemon juice{1%tbsp}, @dried parsley{1%tsp}, @toasted garlic powder{1%tsp}, @dried chives{1%tsp}, @sea salt{1%tsp}, @black pepper{½%tsp}, @white pepper{¼%tsp}, and @granulated green onion{1%tsp}. Add @boneless chicken breast with rib meat{2%pieces} and coat evenly. Let marinate ~{10%minutes}.

Heat a #large skillet{} over medium-high heat. Grill the chicken until golden brown and cooked through ~{6%minutes} per side. Transfer to a plate and drizzle with melted @unsalted butter{2%tbsp} and remaining @garlic{2%cloves}. Set aside to rest.

In a #medium saucepan{}, combine @riced cauliflower{2%cups}, @cream cheese{2%oz}, @shredded Asiago cheese{½%cup}, @whole milk{2%tbsp}, and @brown chicken stock{¼%cup}. Cook over medium heat, stirring frequently, until smooth and creamy ~{5%minutes}. Season with salt and pepper to taste.

For the pesto green beans, blend @pine nuts{1%tbsp}, @grated Parmesan cheese{2%tbsp}, @fresh basil{1%tbsp}, @spinach{1%tbsp}, and @red wine vinegar{1%tsp} in a #small bowl{} until finely chopped. Toss @green beans{1%cup} and sliced @red bell pepper{1%unit} with the pesto mixture. Sauté in a skillet over medium heat until tender-crisp ~{8%minutes}.

Plate the Asiago cauliflower mash, slice the rested garlic chicken breast, and arrange on top. Serve alongside the pesto green beans. Refer to the back of the meal sleeve for precise heating instructions for your meal.