NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 medium russet potato

0.5 tbsp ghee

2 tbsp Greek yogurt

2 whole garlic cloves

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp chicken broth

PREPARATION

• 1

  Peel the russet potato and cut into 1-inch cubes.

• 2

  Place potato cubes in a pot of salted water, bring to a boil, and cook for 12-15 minutes until tender.

• 3

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

• 4

  Season the chicken breast with half of the salt, pepper, and chopped herbs.

• 5

  Heat a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

• 6

  Drain the potatoes and return them to the pot.

• 7

  Add the ghee, Greek yogurt, minced garlic, remaining herbs, salt, pepper, and chicken broth to the potatoes.

• 8

  Mash the potatoes until smooth and velvety.

• 9

  Slice the chicken and serve it over the warm mashed potatoes.