NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 medium Yukon Gold potatoes

0.25 cup non-fat Greek yogurt

0.25 tbsp ghee

2 cloves garlic

1 tbsp fresh chives

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp olive oil

PREPARATION

• 1

  Peel and cube the Yukon Gold potatoes into uniform pieces.

• 2

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

• 3

  Season the chicken breast with half of the sea salt and all of the black pepper.

• 4

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

• 5

  Mince the garlic cloves and sauté in ghee over low heat in a small pan for 1 minute until fragrant but not browned.

• 6

  Drain the potatoes thoroughly and return them to the warm pot.

• 7

  Add the garlic ghee and Greek yogurt to the potatoes and mash until the texture is smooth and creamy.

• 8

  Fold in the chopped fresh chives and the remaining sea salt.

• 9

  Slice the seared chicken breast into strips and serve immediately alongside the buttery garlic mashed potatoes.