NUTRITION

SERVINGS

INGREDIENTS

1 medium Yukon Gold potato

4 oz chicken breast

0.5 cup non-fat plain Greek yogurt

1 tsp ghee

2 cloves garlic

1 cup broccoli florets

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

1 tsp fresh chives

PREPARATION

• 1

  Peel and cube the Yukon Gold potato, then boil in a pot of salted water for 12-15 minutes until fork-tender.

• 2

  While the potato boils, season the chicken breast with half of the sea salt and black pepper.

• 3

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

• 4

  Place the broccoli florets in a steamer basket over boiling water and steam for 5 minutes until vibrant green and tender.

• 5

  Drain the cooked potatoes and return them to the warm pot along with the minced garlic and ghee.

• 6

  Mash the potatoes thoroughly, then fold in the Greek yogurt and the remaining salt and pepper until the texture is smooth and velvety.

• 7

  Slice the seared chicken breast into strips.

• 8

  Plate the creamy garlic mashed potatoes, top with the chicken, and serve alongside the steamed broccoli, garnishing with fresh chives.