NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup baby yellow potatoes

1 cup cremini mushrooms

1 cup fresh spinach

3 cloves garlic

0.5 tbsp olive oil

2 tbsp plain Greek yogurt

0.25 cup chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried thyme

PREPARATION

• 1

  Chop the baby yellow potatoes into small half-inch cubes and slice the cremini mushrooms.

• 2

  Heat the olive oil in a large skillet over medium-high heat.

• 3

  Add the potatoes to the skillet and cook, stirring occasionally, until they are golden brown and tender, about 8-10 minutes.

• 4

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

• 5

  Move the potatoes to one side of the pan and add the chicken breast, searing for 5-6 minutes per side until the internal temperature reaches 165°F.

• 6

  Remove the chicken and potatoes from the skillet and set them aside on a plate.

• 7

  In the same skillet, add the sliced mushrooms and minced garlic, sautéing until the mushrooms have released their moisture and browned.

• 8

  Pour in the chicken broth to deglaze the pan, using a wooden spoon to scrape up the flavorful browned bits from the bottom.

• 9

  Reduce the heat to low and stir in the Greek yogurt and fresh spinach until the sauce is creamy and the spinach has wilted.

• 10

  Return the chicken and potatoes to the skillet, tossing everything together to coat in the garlic sauce before serving.