NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.75 medium Yukon Gold potato

1 cup asparagus spears

0.5 tbsp ghee

1 tbsp Greek yogurt

1 tsp olive oil

1 clove garlic

0.25 tsp dried thyme

0.25 tsp dried rosemary

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Peel and chop the potato into small cubes, then place in a pot of boiling salted water for 12-15 minutes until fork-tender.

• 2

  While the potatoes cook, season the chicken breast evenly on both sides with the sea salt, black pepper, dried thyme, and dried rosemary.

• 3

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

• 4

  In the last 5 minutes of the chicken cooking, add the asparagus spears to the skillet, tossing them in the pan drippings until they are bright green and slightly softened.

• 5

  Drain the cooked potatoes and return them to the pot, then mash thoroughly with the ghee, Greek yogurt, and minced garlic until the texture is smooth and creamy.

• 6

  Spoon the garlic mashed potatoes onto a plate, top with the herb-crusted chicken, and serve the sautéed asparagus alongside.