NUTRITION

SERVINGS

INGREDIENTS

8 oz Boneless Skinless Chicken Breast

200g Yukon Gold Potatoes

1 tsp Grass-fed Butter

1/4 cup Unsweetened Almond Milk

100g Fresh Green Beans

1 tsp Extra Virgin Olive Oil

2 cloves Garlic, minced

1 tsp fresh Rosemary and Thyme, chopped

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Rub the chicken breast with half of the olive oil, salt, pepper, and the fresh chopped rosemary and thyme.

• 3

  Place chicken on a parchment-lined baking sheet and roast for 20-25 minutes, or until the internal temperature reaches 165°F.

• 4

  While chicken is roasting, peel and dice the potatoes, then place them in a pot of boiling salted water for 12-15 minutes until tender.

• 5

  Drain the potatoes and mash them with the almond milk, grass-fed butter, and half of the minced garlic until smooth and creamy.

• 6

  In a small skillet, heat the remaining olive oil over medium heat and sauté the green beans and remaining garlic for 5-7 minutes until tender-crisp.

• 7

  Plate the roasted chicken alongside the garlic mashed potatoes and green beans, garnishing with any remaining fresh herbs.