NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 medium Russet potato

2 cloves Garlic

0.25 cup Nonfat plain Greek yogurt

1 tsp Ghee

1 tbsp Fresh chives

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

PREPARATION

• 1

  Peel and cube the potato, then place in a pot of cold water with a pinch of sea salt.

• 2

  Bring the water to a boil and cook the potatoes for 12-15 minutes until fork-tender.

• 3

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

• 4

  Heat avocado 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

  Mince the garlic and sauté it briefly in the ghee in a small pan until fragrant and golden.

• 6

  Drain the potatoes and return them to the pot; mash thoroughly while incorporating the sautéed garlic, ghee, and Greek yogurt.

• 7

  Finely chop the fresh chives and fold them into the mashed potatoes along with the remaining salt and pepper.

• 8

  Slice the chicken breast and serve it immediately over the velvety garlic mashed potatoes.