NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium russet potato

2 tbsp plain nonfat greek yogurt

0.5 tbsp ghee

2 cloves garlic

1 tbsp fresh chives

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried thyme

1 tsp olive oil

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Rub the chicken breast with olive oil, dried thyme, and half of the sea salt and black pepper.

• 3

  Roast the chicken for 20-25 minutes or until the internal temperature reaches 165°F, then let it rest for 5 minutes before slicing.

• 4

  While the chicken roasts, peel and cube the russet potato into 1-inch pieces.

• 5

  Place the potato cubes in a pot of cold water, bring to a boil, and cook for 12-15 minutes until fork-tender.

• 6

  Mince the garlic cloves and finely chop the fresh chives while the potatoes are boiling.

• 7

  Drain the potatoes and return them to the warm pot; add the ghee, minced garlic, Greek yogurt, and the remaining salt and pepper.

• 8

  Mash the potatoes until smooth and creamy, then stir in the fresh chives.

• 9

  Serve the sliced herb chicken over a generous portion of the garlic mashed potatoes.