NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 medium Russet potato

0.25 cup Greek yogurt

2 cloves Garlic

0.5 tbsp Olive oil

1 cup Broccoli florets

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

1 tbsp Fresh parsley

PREPARATION

• 1

  Peel the potato and cut into 1-inch chunks, then place in a pot of cold salted water and bring to a boil until fork-tender.

• 2

  Season the chicken breast evenly on both sides with the dried oregano, half the sea salt, and half the black pepper.

• 3

  Heat the olive oil in a skillet over medium-high heat and sear the chicken for 5-7 minutes per side until the internal temperature reaches 165°F.

• 4

  While the chicken cooks, steam the broccoli florets in a basket over boiling water for 4-5 minutes until bright green and tender-crisp.

• 5

  Drain the cooked potatoes and return them to the warm pot, then add the Greek yogurt, minced garlic, and remaining salt and pepper.

• 6

  Mash the potato mixture until smooth and velvety, then stir in the fresh chopped parsley.

• 7

  Serve the sliced herb chicken over the garlic mashed potatoes with the steamed broccoli on the side.