NUTRITION

SERVINGS

INGREDIENTS

1 medium Yukon Gold potato

5 oz chicken breast

0.5 tbsp ghee

2 tbsp non-fat Greek yogurt

1 clove garlic

1 tbsp fresh chives

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp extra virgin olive oil

PREPARATION

• 1

  Peel the Yukon Gold potato and cut into 1-inch cubes for even cooking.

• 2

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

• 3

  While potatoes boil, season the chicken breast on both sides with half of the sea salt and black pepper.

• 4

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

• 5

  Finely mince the garlic clove and chop the fresh chives.

• 6

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

• 7

  Mash the potato mixture until smooth and creamy, then fold in the fresh chives.

• 8

  Slice the seared chicken breast and serve it directly over the warm bed of garlic mashed potatoes.