NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium Yukon Gold potato

2 tbsp plain non-fat Greek yogurt

1 tsp ghee

1 clove garlic

1 tbsp fresh chives

1 cup broccoli florets

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

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

• 3

  Place the chicken on a parchment-lined baking sheet and roast for 20-25 minutes, or until the internal temperature reaches 165°F.

• 4

  While the chicken roasts, peel and dice the Yukon Gold potato into 1-inch cubes.

• 5

  Place the potato cubes in a pot of cold water with a pinch of salt, bring to a boil, and cook for 12-15 minutes until fork-tender.

• 6

  During the last 5 minutes of potato cooking, steam the broccoli florets in a steamer basket over boiling water until they are bright green and tender-crisp.

• 7

  Drain the potatoes and return them to the pot. Add the Greek yogurt, ghee, and minced garlic clove.

• 8

  Mash the potatoes until smooth and creamy, then stir in the fresh chopped chives and remaining salt and pepper.

• 9

  Slice the roasted chicken breast and serve immediately alongside the garlic mashed potatoes and steamed broccoli.