NUTRITION

SERVINGS

INGREDIENTS

1 medium Yukon Gold potato

5 oz chicken breast

0.5 tbsp ghee

2 tbsp non-fat Greek yogurt

1 clove garlic

1 tsp fresh chives

1 tsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C). Season the chicken breast with half of the sea salt and black pepper.

• 2

  Place the chicken on a parchment-lined baking sheet and roast for 20-25 minutes until the internal temperature reaches 165°F.

• 3

  While the chicken roasts, peel and chop the Yukon Gold potato into 1-inch cubes.

• 4

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

• 5

  Drain the potatoes and return them to the pot. Add the ghee, Greek yogurt, minced garlic, remaining salt, and pepper.

• 6

  Mash the potatoes until smooth and creamy, then fold in the chopped fresh chives and parsley.

• 7

  Slice the roasted chicken breast and serve it immediately over the warm garlic herb mashed potatoes.