NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium Yukon Gold potato

0.25 cup plain Greek yogurt

0.5 tbsp extra virgin olive oil

2 cloves garlic

0.25 cup low-sodium chicken broth

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

  Peel and cube the potato, then boil in a pot of salted water until tender, approximately 12 to 15 minutes.

• 2

  While the potatoes are boiling, season the chicken breast evenly with half of the sea salt, black pepper, and dried oregano.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through, about 6 minutes per side.

• 4

  Remove the chicken from the skillet and set aside; add the minced garlic to the same pan and sauté for 30 seconds until fragrant.

• 5

  Deglaze the skillet with the chicken broth, scraping up any browned bits, and stir in the baby spinach until it is just wilted.

• 6

  Drain the potatoes and mash them thoroughly with 2 tablespoons of the Greek yogurt and the remaining salt and pepper until smooth.

• 7

  Whisk the remaining Greek yogurt into the garlic and broth mixture in the skillet to create a creamy sauce.

• 8

  Plate the golden mashed potatoes, top with the pan-seared chicken, and spoon the creamy garlic spinach sauce over the entire dish.