NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium russet potato

0.25 cup plain Greek yogurt

0.5 tbsp ghee

2 clove garlic

1 tbsp fresh chives

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried thyme

1 tsp olive oil

PREPARATION

• 1

  Peel and cube the russet potato into 1-inch pieces, then place in a pot of salted water and boil until fork-tender, about 15 minutes.

• 2

  While the potatoes cook, season the chicken breast evenly with the dried thyme and half of the sea salt and black pepper.

• 3

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

• 4

  Mince the garlic cloves and finely chop the fresh chives.

• 5

  Drain the potatoes and return them to the warm pot; add the ghee and minced garlic, then mash until mostly smooth.

• 6

  Stir in the Greek yogurt and half of the chives, whipping the potatoes with a fork until they reach a velvety consistency.

• 7

  Slice the cooked chicken breast into thin strips.

• 8

  Transfer the mashed potatoes to a bowl, top with the sliced chicken, and garnish with the remaining fresh chives and pepper.