NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium Yukon Gold potato

0.25 cup non-fat Greek yogurt

0.5 tbsp ghee

2 cloves garlic

1 cup broccoli florets

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried rosemary

1 tsp olive oil

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Peel the Yukon Gold potato and dice into 1-inch chunks.

• 3

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

• 4

  While potatoes cook, rub the chicken breast with olive oil, dried rosemary, sea salt, and black pepper.

• 5

  Place the chicken and broccoli florets on the prepared baking sheet and roast for 18-20 minutes until the chicken reaches an internal temperature of 165°F.

• 6

  Mince the garlic cloves and sauté them in a small pan with the ghee over low heat for 1-2 minutes until fragrant but not browned.

• 7

  Drain the cooked potatoes thoroughly and return them to the warm pot.

• 8

  Add the sautéed garlic ghee and the Greek yogurt to the potatoes.

• 9

  Mash the mixture using a potato masher or fork until the texture is smooth and creamy.

• 10

  Plate the velvety mashed potatoes and top with the sliced roasted chicken and broccoli.