NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium Yukon gold potato

1 tsp ghee

2 tbsp parmesan cheese

2 tbsp non-fat Greek yogurt

2 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

1 tbsp fresh chives

PREPARATION

• 1

  Peel and chop the Yukon gold potato into 1-inch cubes, then place them in a pot of boiling water for 15 minutes until fork-tender.

• 2

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

• 3

  Heat the olive oil in a skillet over medium heat and sear the chicken for 6 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

• 4

  Mince the garlic cloves and add them to the skillet with the chicken during the final 2 minutes of cooking to soften without burning.

• 5

  Drain the cooked potatoes and return them to the warm pot, adding the ghee, Greek yogurt, Parmesan cheese, and the remaining salt and pepper.

• 6

  Mash the potato mixture until smooth and creamy, then stir in the sautéed garlic from the skillet.

• 7

  Slice the pan-seared chicken breast into thin strips.

• 8

  Spoon the garlic parmesan mashed potatoes into a bowl, top with the sliced chicken, and garnish with freshly chopped chives.