NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 medium Yukon Gold potato

0.5 tbsp extra virgin olive oil

2 tbsp Greek yogurt

2 whole garlic cloves

0.5 tsp fresh rosemary

0.5 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Peel the Yukon Gold potato and cut it into 1-inch cubes to ensure even cooking.

• 3

  Place the potato cubes in a pot of cold water, bring to a boil, and simmer for 12 to 15 minutes until fork-tender.

• 4

  While the potatoes boil, mince the fresh garlic cloves, rosemary, and thyme.

• 5

  In a small bowl, combine the olive oil, minced garlic, rosemary, thyme, sea salt, and black pepper.

• 6

  Rub the herb oil mixture thoroughly over the chicken breast and place it on the prepared baking sheet.

• 7

  Roast the chicken for 18 to 22 minutes, or until the internal temperature reaches 165°F and the juices run clear.

• 8

  Drain the cooked potatoes and return them to the warm pot, then add the Greek yogurt and garlic powder.

• 9

  Mash the potatoes vigorously until they reach a velvet-smooth consistency, adjusting with a splash of water if needed.

• 10

  Slice the roasted chicken into thick medallions and serve immediately over the warm mashed potatoes.