NUTRITION

SERVINGS

INGREDIENTS

1 medium Yukon Gold potato

3 oz chicken breast

0.5 cup non-fat Greek yogurt

0.5 tbsp ghee

1 tbsp parmesan cheese

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

1 tsp olive oil

PREPARATION

• 1

  Peel and cube the Yukon Gold potato, then place in a pot of boiling water for 12-15 minutes until fork-tender.

• 2

  While potatoes boil, rub the chicken breast with olive oil, dried oregano, and half of the sea salt and black pepper.

• 3

  Heat a grill pan or skillet over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

• 4

  Mince the garlic finely and lightly sauté it in a small pan with the ghee for 1-2 minutes until fragrant but not browned.

• 5

  Drain the potatoes and return them to the pot; add the sautéed garlic and ghee, Greek yogurt, parmesan cheese, and the remaining salt and pepper.

• 6

  Use a potato masher or fork to whip the potatoes until smooth and creamy, then serve immediately alongside the sliced grilled chicken.