NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium yellow potato

2 tbsp nonfat Greek yogurt

0.5 tbsp ghee

2 cloves garlic

1 cup broccoli florets

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

PREPARATION

• 1

  Peel the yellow potato and cut into 1-inch cubes.

• 2

  Place potato cubes in a pot of salted water, bring to a boil, and cook for 12-15 minutes until fork-tender.

• 3

  While potatoes boil, mince the garlic cloves and sauté them in a small pan with the ghee over low heat until fragrant.

• 4

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

• 5

  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.

• 6

  Steam the broccoli florets in a steamer basket for 5 minutes until vibrant green and tender.

• 7

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

• 8

  Mash the potatoes until smooth and creamy.

• 9

  Slice the chicken breast and serve it immediately over the warm mashed potatoes with the steamed broccoli on the side.