NUTRITION

SERVINGS

INGREDIENTS

1 medium Yukon gold potato

4.5 oz chicken breast

0.5 tbsp ghee

2 cloves garlic

2 tbsp parmesan cheese

0.25 cup non-fat Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh chives

PREPARATION

• 1

  Peel and cube the Yukon gold potato, then place 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, then sear in a hot pan for 6 minutes per side until cooked through.

• 3

  In a small skillet, melt the ghee over medium-low heat and sauté the minced garlic for 1-2 minutes until fragrant and golden.

• 4

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

• 5

  Mash the potato mixture until smooth and creamy, then plate alongside the sliced chicken breast and garnish with fresh chives.