NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 medium Yukon Gold potato

1 tbsp Ghee

2 tbsp Non-fat Greek yogurt

1 clove Garlic

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh rosemary

1 tsp Fresh thyme

PREPARATION

• 1

  Peel the Yukon Gold potato and cut into 1-inch cubes.

• 2

  Place the potato cubes in a pot of cold water with 0.25 tsp sea salt and bring to a boil; cook for 12-15 minutes until fork-tender.

• 3

  While potatoes boil, season the chicken breast with 0.25 tsp sea salt, black pepper, chopped rosemary, chopped thyme, and one minced garlic clove.

• 4

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

• 5

  Drain the potatoes and return them to the pot; add the ghee, Greek yogurt, and the second minced garlic clove.

• 6

  Mash the potatoes until smooth and creamy, ensuring the garlic and ghee are fully incorporated.

• 7

  Serve the buttery mashed potatoes alongside the herb-roasted chicken breast.