NUTRITION

SERVINGS

INGREDIENTS

1 medium russet potato

5 oz chicken breast

0.25 cup non-fat greek yogurt

1 tsp olive oil

1 cup baby spinach

1 clove garlic

1 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp low-sodium chicken broth

PREPARATION

• 1

  Peel and chop the potato into 1-inch cubes.

• 2

  Place potatoes in a pot of water, bring to a boil, and cook for 12-15 minutes until fork-tender.

• 3

  While potatoes cook, dice the chicken breast and season with garlic powder, sea salt, and black pepper.

• 4

  Heat olive oil in a skillet over medium heat; add chicken and cook for 6-8 minutes until golden and cooked through.

• 5

  Add minced garlic and spinach to the skillet, sautéing for 1-2 minutes until the spinach is wilted.

• 6

  Drain the potatoes and return them to the pot.

• 7

  Mash the potatoes with Greek yogurt and chicken broth until reaching a velvety consistency.

• 8

  Scoop the mashed potatoes into a bowl and top with the garlic chicken and spinach mixture.