NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium russet potato

0.5 tbsp ghee

1 tbsp grated parmesan cheese

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 tsp olive oil

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Peel the russet potato and cut into 1-inch cubes. Place them in a pot of cold salted water, bring to a boil, and cook for 12-15 minutes until fork-tender.

• 3

  While potatoes boil, rub the chicken breast with olive oil, dried oregano, and half of the sea salt and black pepper.

• 4

  Place the chicken on a parchment-lined baking sheet and roast for 18-22 minutes or until the internal temperature reaches 165°F.

• 5

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

• 6

  Drain the cooked potatoes and return them to the pot. Mash thoroughly using a potato masher or fork.

• 7

  Fold in the garlic-infused ghee, grated parmesan cheese, and the remaining salt and pepper until the potatoes are creamy and well-combined.

• 8

  Slice the roasted chicken and serve it immediately alongside the warm garlic mashed potatoes.