NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium yellow potato

0.25 cup milk

1 tbsp Dijon mustard

1 cup kale

0.25 cup yellow onion

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Peel and dice the yellow potato into 1-inch cubes, then boil in a pot of salted water for 12-15 minutes until fork-tender.

• 2

  While the potatoes boil, season the chicken breast evenly with half of the sea salt and black pepper.

• 3

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

• 4

  Remove the chicken from the pan and let it rest; in the same skillet, add the diced onion, minced garlic, and chopped kale, sautéing until the kale is wilted.

• 5

  Drain the cooked potatoes and return them to the pot, mashing them with the milk, Dijon mustard, and the remaining salt and pepper until smooth.

• 6

  Serve the sliced chicken breast alongside the creamy mustard potatoes and the sautéed kale and onion mixture.