NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 medium Yukon gold potato

0.5 cup non-fat Greek yogurt

1 whole garlic

1 tsp extra virgin olive oil

1 cup broccoli florets

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh chives

PREPARATION

• 1

  Preheat your oven to 400°F. Slice the top off the garlic head to expose the cloves, drizzle with half the olive oil, wrap tightly in foil, and roast for 35 minutes until soft and fragrant.

• 2

  Peel and chop the potato into small chunks. Place in a pot of cold salted water, bring to a boil, and cook for 15 minutes or until fork-tender, then drain thoroughly.

• 3

  Season the chicken breast with sea salt and black pepper. Heat the remaining 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

  While the chicken rests, steam the broccoli florets in a steamer basket over boiling water for 5 minutes until they are vibrant green and tender-crisp.

• 5

  Squeeze the softened roasted garlic cloves out of their skins into the pot with the potatoes. Add the Greek yogurt and mash everything together until the texture is smooth and velvety.

• 6

  Slice the chicken breast and serve it over a generous bed of the roasted garlic mashed potatoes, garnished with fresh chives, alongside the steamed broccoli.