NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 medium russet potato

1 cup asparagus

0.5 tsp olive oil

2 cloves garlic

1 tbsp full-fat coconut milk

1 tbsp sun-dried tomatoes

2 tbsp chicken broth

1 tbsp parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

0.13 tsp red pepper flakes

PREPARATION

• 1

  Peel and cube the russet potato, then boil in salted water until tender; drain and mash with one minced garlic clove and a splash of chicken broth until smooth.

• 2

  Season the chicken breast with half of the sea salt and black pepper, then sear in a skillet with olive oil over medium-high heat until golden and cooked through.

• 3

  Remove the chicken from the skillet and set aside; in the same pan, sauté the remaining minced garlic, sun-dried tomatoes, oregano, and red pepper flakes for one minute.

• 4

  Stir in the full-fat coconut milk and the remaining chicken broth, simmering until the sauce thickens slightly, then whisk in the parmesan cheese.

• 5

  Steam or pan-roast the asparagus spears until they are bright green and crisp-tender, seasoning with the remaining salt and pepper.

• 6

  Plate the garlic mash, top with the chicken breast and a generous spoonful of the creamy sauce, and serve with the asparagus on the side.