NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 medium Russet potato

0.5 tbsp Ghee

2 cloves Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.25 cup Chicken bone broth

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Peel and cube the russet potato, then boil in a pot of salted water until fork-tender, approximately 12 to 15 minutes.

• 2

  While the potatoes are boiling, heat a medium non-stick skillet over medium heat and melt half of the ghee.

• 3

  Season the diced chicken breast with half of the sea salt and black pepper, then sauté in the skillet until golden brown and cooked through.

• 4

  Add the minced garlic, chopped rosemary, and chopped thyme to the skillet with the chicken, sautéing for an additional 2 minutes until fragrant.

• 5

  Drain the cooked potatoes and return them to the pot, adding the remaining ghee, chicken bone broth, and the rest of the salt and pepper.

• 6

  Mash the potatoes thoroughly using a hand masher or fork until the texture is smooth and creamy.

• 7

  Transfer the mashed potatoes to a bowl and top with the hot garlic-herb chicken to serve.