NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 medium Yukon Gold potato

0.25 cup plain non-fat Greek yogurt

1 tsp ghee

1 clove garlic

1 tsp olive oil

1 cup fresh spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh chives

PREPARATION

• 1

  Peel and cube the Yukon Gold potato, then place in a pot of boiling water for 12-15 minutes until fork-tender.

• 2

  While the potato boils, 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 6-7 minutes per side until the internal temperature reaches 165°F.

• 4

  Remove the chicken from the pan to rest, then quickly sauté the fresh spinach in the same pan for 1-2 minutes until wilted.

• 5

  Drain the potatoes and return them to the pot, adding the Greek yogurt, ghee, minced garlic, and remaining salt and pepper.

• 6

  Mash the potato mixture until smooth and velvety, then plate alongside the chicken and spinach, garnishing with fresh chives.