NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium Yukon Gold potato

0.5 tbsp ghee

2 tbsp nonfat Greek yogurt

2 clove garlic

1 cup green beans

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Peel and chop the Yukon Gold potato into 1-inch cubes. Place in a pot of cold salted water, bring to a boil, and simmer for 12-15 minutes until fork-tender.

• 2

  While the potatoes are boiling, season the chicken breast evenly with half of the sea salt, black pepper, rosemary, and thyme.

• 3

  Heat a non-stick skillet over medium-high heat. Sear the chicken breast for 6-7 minutes per side until golden brown and the internal temperature reaches 165°F. Remove from heat and let rest for 3 minutes.

• 4

  During the last 5 minutes of chicken cooking, steam the green beans in a small amount of water until they are bright green and crisp-tender.

• 5

  Drain the potatoes thoroughly and return them to the warm pot. Add the ghee, Greek yogurt, minced garlic, and the remaining herbs and seasonings.

• 6

  Mash the potato mixture vigorously until smooth and creamy, ensuring the garlic and herbs are well incorporated.

• 7

  Slice the chicken breast into strips and serve it over a generous bed of the garlic mashed potatoes with the steamed green beans on the side.