NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 medium Yukon Gold potato

2 tbsp Nonfat Greek yogurt

1 tsp Olive oil

2 tbsp Low-sodium chicken broth

2 cloves Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Fresh rosemary

0.5 tsp Fresh thyme

PREPARATION

• 1

  Peel and cube the potato, then boil in a pot of salted water until fork-tender, about 15 minutes.

• 2

  Preheat oven to 400°F and season the chicken breast with rosemary, thyme, half the salt, half the pepper, and the olive oil.

• 3

  Roast the chicken on a parchment-lined tray for 20-25 minutes until the internal temperature reaches 165°F.

• 4

  While chicken roasts, mince the garlic and sauté it in a small pan with the chicken broth for 2 minutes until softened and fragrant.

• 5

  Drain the cooked potatoes and return them to the pot, then mash thoroughly with the Greek yogurt, sautéed garlic, and remaining salt and pepper.

• 6

  Slice the roasted chicken into strips and serve it over a generous bed of the creamy garlic mashed potatoes.