NUTRITION

SERVINGS

INGREDIENTS

5 oz boneless skinless chicken breast

1 medium russet potato

2 cloves garlic

0.5 tbsp ghee

1 tbsp non-fat Greek yogurt

1 tbsp fresh chives

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Peel the russet potato and cut into 1-inch cubes; peel the garlic cloves but leave them whole.

• 2

  Place the potatoes and garlic in a small pot, cover with water, and bring to a boil. Simmer for 12-15 minutes until the potatoes are fork-tender.

• 3

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

• 4

  Heat a non-stick skillet over medium-high heat and sear the chicken for 6-7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

• 5

  Drain the potatoes and garlic, then return them to the pot. Add the ghee and Greek yogurt.

• 6

  Mash the potatoes and garlic together until smooth and creamy, then stir in the remaining salt, pepper, and finely chopped fresh chives.

• 7

  Slice the seared chicken breast into strips.

• 8

  Plate the creamy mashed potatoes and top with the sliced chicken breast, garnishing with extra chives if desired.