NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 medium Yukon Gold potato

1.5 cups Broccolini

1 tsp Ghee

1 tsp Extra virgin olive oil

2 cloves Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Peel and cube the Yukon Gold potato, then boil in a pot of salted water until fork-tender, about 12 minutes.

• 2

  Preheat your oven to 400°F and toss the broccolini with the olive oil, a pinch of salt, and a pinch of pepper on a large baking sheet.

• 3

  Roast the broccolini for 10-12 minutes until the florets are slightly charred and the stems are tender.

• 4

  Season the chicken breast on both sides with the remaining salt and pepper.

• 5

  Heat a skillet over medium-high heat with the ghee and sear the chicken for 6 minutes on the first side.

• 6

  Flip the chicken, then add the minced garlic, rosemary, and thyme to the skillet, basting the chicken with the aromatic fat for another 5-6 minutes.

• 7

  Drain the potatoes and mash them thoroughly, adding a tablespoon of the hot cooking water to achieve a creamy consistency.

• 8

  Plate the garlic-herb chicken alongside the mashed potatoes and the roasted broccolini, drizzling any remaining pan juices over the meat.