NUTRITION

SERVINGS

INGREDIENTS

3 oz Chicken breast

0.5 medium Russet potato

0.25 tbsp Ghee

0.25 cup Plain Greek yogurt

2 cloves Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Olive oil

PREPARATION

• 1

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

• 2

  Peel and cube the russet potato into 1-inch pieces, then place them in a pot of cold salted water.

• 3

  Bring the water to a boil and simmer the potatoes until they are completely fork-tender, approximately 15 minutes.

• 4

  While the potatoes cook, rub the chicken breast with olive oil, half of the sea salt, half of the black pepper, and the chopped rosemary and thyme.

• 5

  Place the chicken and the unpeeled garlic cloves on the prepared baking sheet and roast for 18-22 minutes until the chicken reaches an internal temperature of 165°F.

• 6

  Drain the cooked potatoes and return them to the warm pot, mashing them thoroughly while they are still hot to ensure a smooth texture.

• 7

  Remove the roasted garlic from the oven, squeeze the softened cloves out of their skins, and mash them into a paste before adding to the potatoes.

• 8

  Fold the ghee, Greek yogurt, remaining sea salt, and black pepper into the potatoes, whipping until they are light and creamy.

• 9

  Slice the herb-roasted chicken and serve it immediately alongside a generous portion of the buttery garlic mashed potatoes.