NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 medium Russet potato

0.5 tbsp Ghee

2 tbsp Plain Greek yogurt

2 cloves Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Peel and cube the potato, then boil in a pot of salted water until fork-tender, approximately 15 minutes.

• 2

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

• 3

  Heat half of the ghee 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.

• 4

  Drain the potatoes and return them to the pot; mash thoroughly with the Greek yogurt, minced garlic, and the remaining salt and pepper until smooth.

• 5

  In the same skillet used for the chicken, melt the remaining ghee with the fresh rosemary and thyme, spooning the aromatic herb butter over the chicken as it finishes.

• 6

  Slice the chicken and serve it immediately over a generous bed of the garlic mashed potatoes.