NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 medium Russet potato

0.5 tbsp Ghee

0.25 cup Non-fat Greek yogurt

2 cloves Garlic

1 tbsp Fresh chives

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Olive oil

PREPARATION

• 1

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

• 2

  Season the chicken breast with sea salt and black pepper, then coat with olive oil.

• 3

  Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F, then let it rest.

• 4

  Mince the garlic cloves and sauté them in the ghee in a small pan over low heat until fragrant and slightly golden.

• 5

  Drain the potatoes and return them to the pot, mashing them thoroughly with the sautéed garlic ghee and Greek yogurt until the texture is smooth.

• 6

  Finely chop the fresh chives and fold them into the mashed potatoes, adjusting seasoning with salt and pepper as needed.

• 7

  Slice the rested chicken breast and serve it immediately on top of the warm, buttery garlic mashed potatoes.