NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium potato

1 cup cauliflower florets

2 tbsp Greek yogurt

1 tsp ghee

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

1 tsp fresh chives

PREPARATION

• 1

  Peel and chop the potato into 1-inch chunks. Place the potato and cauliflower florets in a pot of boiling water and cook for 12-15 minutes until very tender.

• 2

  While the vegetables boil, mince the garlic. In a small pan over low heat, melt the ghee and sauté the garlic for 1-2 minutes until fragrant but not browned.

• 3

  Season the chicken breast with half of the sea salt and black pepper. Heat the olive oil in a skillet over medium-high heat and sear the chicken for 5-7 minutes per side until cooked through.

• 4

  Drain the cooked potatoes and cauliflower thoroughly. Return them to the pot and add the sautéed garlic ghee, Greek yogurt, and the remaining salt and pepper.

• 5

  Mash the mixture until smooth and creamy using a potato masher or immersion blender.

• 6

  Transfer the garlic mash to a bowl, slice the seared chicken breast, and place it on top. Garnish with freshly chopped chives.