NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 medium Russet potato

1 cup Cauliflower florets

0.25 cup Non-fat Greek yogurt

1 tsp Ghee

2 whole Garlic cloves

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried rosemary

0.5 tsp Dried thyme

PREPARATION

• 1

  Peel and cube the potato, then boil in a pot of water for 12-15 minutes until soft.

• 2

  Steam the cauliflower florets in a separate basket for 8-10 minutes until very tender.

• 3

  Season the chicken breast evenly with the dried rosemary, dried thyme, half of the sea salt, and half of the black pepper.

• 4

  Heat a non-stick skillet over medium heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

• 5

  While the chicken rests, mince the garlic cloves and sauté them briefly in the ghee in a small pan until fragrant but not browned.

• 6

  Drain the potatoes and cauliflower thoroughly, then transfer them to a large mixing bowl.

• 7

  Add the Greek yogurt, sautéed garlic with ghee, and the remaining sea salt and black pepper to the bowl.

• 8

  Use a potato masher or immersion blender to process the mixture until it reaches a smooth and creamy consistency.

• 9

  Slice the roasted chicken into strips and serve it immediately over a generous portion of the warm garlic mashed potato blend.