NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Chicken Breast

300g Russet Potatoes

1 tbsp Ghee

1 tbsp Extra Virgin Olive Oil

3 cloves Garlic

1/4 cup Unsweetened Almond Milk

80g Asparagus

1 tsp Dried Oregano

1 tsp Dried Thyme

Salt and Pepper to taste

PREPARATION

• 1

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

• 2

  Peel the russet potatoes and dice them into 1-inch cubes to ensure they cook evenly.

• 3

  Place the potato cubes in a pot of cold salted water, bring to a boil, and simmer for about 15 minutes until they are fork-tender.

• 4

  While the potatoes boil, pat the chicken breast dry and rub it thoroughly with olive oil, dried oregano, dried thyme, salt, and black pepper.

• 5

  Place the seasoned chicken on the baking sheet and roast in the oven for 20 to 25 minutes, or until the internal temperature reaches 165°F.

• 6

  Trim the woody ends off the asparagus, toss them with a tiny bit of oil, and add them to the baking sheet during the last 10 minutes of the chicken's roasting time.

• 7

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

• 8

  Mash the potatoes with the ghee, minced garlic, and unsweetened almond milk until the texture is smooth and creamy.

• 9

  Slice the roasted chicken breast and serve it over a generous bed of the garlic mashed potatoes with the roasted asparagus on the side.