NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium yukon gold potato

0.25 cup plain non-fat greek yogurt

2 cloves garlic

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh chives

1 cup fresh spinach

PREPARATION

• 1

  Peel the potato and cut into 1-inch chunks. Place in a pot of salted water, bring to a boil, and cook for 12-15 minutes until fork-tender.

• 2

  While potatoes cook, season the chicken breast with half of the salt and pepper.

• 3

  Heat the olive oil in a skillet over medium-high heat. Add the chicken and sear for 6-7 minutes per side until the internal temperature reaches 165°F.

• 4

  During the last 2 minutes of chicken cooking, add the minced garlic and fresh spinach to the skillet, sautéing until the spinach is wilted.

• 5

  Drain the potatoes and return them to the pot. Add the Greek yogurt and the remaining salt and pepper.

• 6

  Mash the potatoes until smooth and creamy. Fold in the chopped fresh chives.

• 7

  Plate the creamy mashed potatoes, top with the wilted spinach and garlic, and place the sliced seared chicken on top.