NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 medium Yukon Gold potatoes

2 tbsp plain non-fat Greek yogurt

0 tsp ghee

1 cup green beans

2 cloves garlic

1 tsp fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp chicken bone broth

PREPARATION

• 1

  Peel and dice the Yukon Gold potatoes into uniform 1-inch cubes.

• 2

  Place the potatoes in a pot of cold salted water, bring to a boil, and simmer for 12-15 minutes until fork-tender.

• 3

  Season the chicken breast evenly on both sides with sea salt, black pepper, and finely chopped rosemary.

• 4

  Melt the ghee in a stainless steel skillet over medium heat and sear the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

• 5

  During the last 2 minutes of chicken cooking, add one minced garlic clove to the pan to aromatize the juices.

• 6

  Steam the green beans in a steamer basket for 4-5 minutes until they are bright green and tender-crisp.

• 7

  Drain the potatoes and mash them with the Greek yogurt, bone broth, and the remaining minced garlic until the texture is silky and light.

• 8

  Serve the chicken over the mashed potatoes with the green beans on the side, drizzling the garlic-rosemary pan drippings over the plate.