NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 medium Russet potato

0.25 tbsp Grass-fed butter

2 tbsp Grated Parmesan cheese

0.25 cup Non-fat Greek yogurt

2 cloves Garlic

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Olive oil

PREPARATION

• 1

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

• 2

  Peel the russet potato and cut it into uniform 1-inch cubes for even cooking.

• 3

  Place the potato cubes in a medium pot, cover with water, add 0.25 tsp sea salt, and bring to a boil.

• 4

  Boil the potatoes for 12-15 minutes or until they are completely fork-tender.

• 5

  While potatoes cook, rub the chicken breast with olive oil, dried oregano, 0.25 tsp sea salt, and black pepper.

• 6

  Roast the chicken in the oven for 18-22 minutes until the internal temperature reaches 165°F.

• 7

  Mince the garlic cloves and sauté them in a small pan with the grass-fed butter over low heat for 1 minute until fragrant.

• 8

  Drain the cooked potatoes thoroughly and return them to the warm pot to allow excess moisture to evaporate.

• 9

  Add the garlic butter, Greek yogurt, and grated Parmesan cheese to the potatoes.

• 10

  Mash the mixture vigorously until the potatoes reach a smooth and creamy consistency.

• 11

  Slice the roasted chicken and serve it immediately over the bed of buttery garlic mashed potatoes.