NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium russet potato

2 clove garlic

1 tbsp plain greek yogurt

1 tsp ghee

1 tbsp unsweetened almond milk

1 cup fresh spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

PREPARATION

• 1

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

• 2

  Cook the potatoes for 12-15 minutes until fork-tender, then drain and return to the pot.

• 3

  While potatoes boil, season the chicken breast on both sides with dried oregano, half the sea salt, and half the black pepper.

• 4

  Heat half of the ghee in a non-stick skillet over medium-high heat and sear the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

• 5

  Remove the chicken from the pan to rest, and in the same skillet, add the spinach and a splash of water, sautéing for 1-2 minutes until wilted.

• 6

  Mince the garlic and add it to the drained potatoes along with the Greek yogurt, almond milk, remaining ghee, and remaining salt and pepper.

• 7

  Mash the potato mixture until smooth and creamy.

• 8

  Plate the creamy garlic mashed potatoes, top with the sliced chicken breast, and serve with the wilted spinach on the side.