NUTRITION

SERVINGS

INGREDIENTS

1 medium Yukon Gold potato

5 oz Chicken breast

2 tbsp Non-fat Greek yogurt

0.5 tbsp Ghee

2 cloves Garlic

1 tbsp Fresh chives

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Onion powder

PREPARATION

• 1

  Peel and cube the potato, then boil in a pot of salted water for 12-15 minutes until fork-tender.

• 2

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

• 3

  Heat a non-stick skillet over medium-high heat and grill the chicken for 6-7 minutes per side until fully cooked and golden brown.

• 4

  Mince the garlic cloves and lightly sauté them in a small pan with a teaspoon of water or a tiny dab of ghee until fragrant and softened.

• 5

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

• 6

  Mash the potato mixture until smooth and creamy, then fold in the freshly chopped chives.

• 7

  Slice the grilled chicken breast into strips and serve it immediately over the warm, buttery garlic mashed potatoes.