NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

5 oz chicken breast

0.25 cup Greek yogurt

2 cloves garlic

1 tsp ghee

1 cup broccoli florets

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried rosemary

PREPARATION

• 1

  Peel and chop the potato into 1-inch chunks, then boil in a pot of water until fork-tender, about 15 minutes.

• 2

  Season the chicken breast with sea salt, black pepper, and dried rosemary.

• 3

  Heat ghee in a skillet over medium heat and sear the chicken for 6-7 minutes per side until fully cooked.

• 4

  While chicken cooks, steam the broccoli florets in a steamer basket for 5 minutes until tender-crisp.

• 5

  Drain the potatoes and return them to the pot; add the minced garlic and Greek yogurt.

• 6

  Mash the potatoes until smooth and creamy, adding a splash of water if needed for consistency.

• 7

  Slice the chicken and serve it alongside the garlic mashed potatoes and steamed broccoli.