NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium Yukon Gold potato

2 tbsp plain Greek yogurt

0.5 tbsp ghee

2 cloves garlic

1 tsp fresh chives

1 tsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

PREPARATION

• 1

  Peel and cube the Yukon Gold potato, then place in a pot of cold water with a pinch of sea salt and bring to a boil.

• 2

  Simmer the potato for 12-15 minutes or until fork-tender, then drain thoroughly.

• 3

  While the potato boils, season the chicken breast with half of the sea salt and black pepper.

• 4

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

• 5

  In a small pan, melt the ghee over low heat and sauté the minced garlic for 1 minute until fragrant but not browned.

• 6

  Mash the drained potato with the Greek yogurt, sautéed garlic ghee, remaining salt, and pepper until smooth.

• 7

  Fold in the finely chopped chives and parsley into the mashed potatoes.

• 8

  Slice the chicken breast and serve it immediately over the warm, buttery herb mashed potatoes.