NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium russet potato

0.25 cup plain Greek yogurt

0.75 tsp ghee

1 tsp olive oil

2 cloves garlic

1 cup broccoli florets

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh chives

PREPARATION

• 1

  Peel the russet potato and cut into 1-inch cubes. Place in a pot of cold water with a pinch of salt, bring to a boil, and cook for 12-15 minutes until fork-tender.

• 2

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

• 3

  Heat olive oil in a skillet over medium-high heat. Add the chicken breast and sear for 6-7 minutes per side, or until the internal temperature reaches 165°F. Remove from heat and let rest.

• 4

  Steam the broccoli florets for 4-5 minutes until they are bright green and tender-crisp.

• 5

  Drain the cooked potatoes and return them to the pot. Add the minced garlic cloves, ghee, Greek yogurt, and the remaining salt and pepper. Mash until smooth and creamy.

• 6

  Slice the rested chicken breast into strips.

• 7

  Bowl assembly: Scoop the garlic mashed potatoes into a bowl, top with the sliced chicken and steamed broccoli, and garnish with freshly chopped chives.