NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 medium russet potato

1 cup green beans

1 tsp ghee

1 tsp extra virgin olive oil

1 clove garlic

0.25 tsp dried thyme

0.25 tsp dried rosemary

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp unsweetened almond milk

PREPARATION

• 1

  Peel and chop the russet potato into small cubes, then place in a pot of boiling water for 12 to 15 minutes until fork-tender.

• 2

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

• 3

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

• 4

  Remove the chicken from the skillet to rest on a cutting board, then add the trimmed green beans and minced garlic to the same pan with a splash of water, sautéing for 4 to 5 minutes until vibrant and crisp-tender.

• 5

  Drain the boiled potatoes and return them to the pot, mashing them thoroughly with the ghee, unsweetened almond milk, and the remaining sea salt and black pepper until creamy.

• 6

  Slice the rested chicken breast and serve it over the warm mashed potatoes with the garlic green beans on the side.