NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium yellow potato

2 cloves garlic

0.25 cup plain non-fat Greek yogurt

1 tsp extra virgin olive oil

0.25 cup low-sodium chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

1 cup baby spinach

PREPARATION

• 1

  Peel and dice the potato, then boil in salted water for 12-15 minutes until tender.

• 2

  Season the chicken breast with half of the sea salt and black pepper.

• 3

  Heat olive oil in a skillet over medium-high heat and sear the chicken for 5-6 minutes per side until cooked through.

• 4

  Remove chicken from the pan and set aside; in the same pan, sauté minced garlic for 30 seconds.

• 5

  Deglaze the pan with half of the chicken broth, scraping up any browned bits, then stir in the spinach until wilted.

• 6

  Lower the heat to low and whisk in the Greek yogurt to create a creamy sauce, ensuring it does not reach a boil.

• 7

  Drain the potatoes and mash them with the remaining chicken broth, salt, and pepper until smooth and fluffy.

• 8

  Plate the mashed potatoes, top with the chicken and garlic sauce, and garnish with fresh chopped parsley.