NUTRITION

SERVINGS

INGREDIENTS

6.2 ounces Chicken Breast

200 grams Yukon Gold Potato

1.5 teaspoons Grass-fed Butter

2 tablespoons Unsweetened Almond Milk

0.5 cup chopped Cucumber

0.5 cup halved Cherry Tomatoes

0.25 cup chopped Red Bell Pepper

1.5 teaspoons Extra Virgin Olive Oil

1 teaspoon dried Rosemary and Thyme

Salt and black pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Peel and chop the potatoes into uniform cubes, then place them in a pot of salted water and bring to a boil.

• 3

  Cook the potatoes for 15-20 minutes or until fork-tender.

• 4

  While potatoes boil, season the chicken breast with salt, black pepper, and the dried herbs.

• 5

  Place the chicken on a parchment-lined baking sheet and roast for 20-25 minutes until the internal temperature reaches 165°F.

• 6

  Drain the potatoes and return them to the pot, mashing them with the grass-fed butter and almond milk until creamy.

• 7

  In a small bowl, toss the cucumber, cherry tomatoes, and bell pepper with the olive oil and a pinch of salt.

• 8

  Plate the roasted chicken alongside the mashed potatoes and the fresh vegetable salad.