NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 medium Russet potato

0.25 cup Plain Greek yogurt

0.5 tbsp Ghee

2 cloves Garlic

1 tbsp Fresh chives

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

2 tbsp Chicken broth

PREPARATION

• 1

  Peel the Russet potato and cut into 1-inch cubes, then place them in a pot of salted water and boil for 12-15 minutes until fork-tender.

• 2

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

• 3

  Heat avocado oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

• 4

  In a small pan, melt the ghee over low heat and add the minced garlic, sautéing for 1-2 minutes until fragrant but not browned.

• 5

  Drain the potatoes and return them to the pot, then add the sautéed garlic ghee, Greek yogurt, chicken broth, and the remaining salt and pepper.

• 6

  Mash the potato mixture until smooth and fluffy using a hand masher or whisk.

• 7

  Slice the cooked chicken breast into strips.

• 8

  Plate the garlic mashed potatoes, top with the sliced chicken, and garnish generously with freshly chopped chives.