NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium Yukon gold potato

0.5 tbsp ghee

2 tbsp 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

  Preheat your oven to 400°F and rub the chicken breast with olive oil and a pinch of sea salt and black pepper before roasting for 20 minutes.

• 2

  Peel and cube the Yukon gold potato and place it in a pot of cold water with a pinch of salt.

• 3

  Bring the water to a boil and cook the potato until it is fork-tender, which usually takes about 15 minutes.

• 4

  While the potato boils, finely mince the garlic cloves and chop the fresh chives into small pieces.

• 5

  Drain the cooked potato and return it to the warm pot, then add the ghee, Greek yogurt, minced garlic, and the remaining salt and pepper.

• 6

  Mash the potato mixture until it reaches a smooth and creamy consistency.

• 7

  Slice the roasted chicken breast into thin strips and serve it over a generous bed of the garlic mashed potatoes.

• 8

  Garnish the entire dish with the fresh chives to add a bright, herbal finish.