NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium Yukon Gold potato

0.25 cup plain non-fat Greek yogurt

2 cloves garlic

1 tbsp fresh chives

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp water

PREPARATION

• 1

  Peel and chop the Yukon Gold potato into 1-inch cubes.

• 2

  Place the potato cubes in a medium pot, cover with water, and bring to a boil.

• 3

  Reduce heat and simmer for 12 to 15 minutes until the potatoes are completely fork-tender.

• 4

  While the potatoes cook, season the chicken breast with half of the sea salt and black pepper.

• 5

  Heat the extra virgin olive oil in a skillet over medium-high heat.

• 6

  Sear the chicken breast for 6 to 8 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

• 7

  Mince the garlic cloves and finely chop the fresh chives.

• 8

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

• 9

  Add the Greek yogurt, minced garlic, remaining sea salt, black pepper, and water to the pot.

• 10

  Mash the mixture until it reaches a velvety consistency, then stir in the chopped chives.

• 11

  Slice the chicken and serve it immediately alongside the creamy mashed potatoes.