NUTRITION

SERVINGS

INGREDIENTS

6 ounces Chicken Breast

150 grams Yukon Gold Potatoes

1 cup Green Beans

1 teaspoon Extra Virgin Olive Oil

1 teaspoon Grass-fed Butter

2 tablespoons Unsweetened Almond Milk

1 clove Garlic

Dried Thyme and Rosemary to taste

PREPARATION

• 1

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

• 2

  Rub the chicken breast with half of the olive oil, dried thyme, rosemary, salt, and pepper.

• 3

  Place the chicken on the baking sheet and bake for 20 to 25 minutes until the internal temperature reaches 165°F.

• 4

  While the chicken is baking, peel and dice the potatoes, then boil them in a pot of salted water for 12 to 15 minutes until tender.

• 5

  Drain the potatoes and mash them thoroughly with the grass-fed butter and unsweetened almond milk until smooth.

• 6

  Heat the remaining olive oil in a skillet over medium heat and sauté the green beans and minced garlic for 5 to 7 minutes until crisp-tender.

• 7

  Serve the sliced herb chicken alongside the mashed potatoes and garlic beans, finishing with a crack of fresh black pepper.