NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1 medium Russet potato

2 cloves Garlic

1 tbsp Plain Greek yogurt

0.5 tbsp Extra virgin olive oil

0.25 cup Low-sodium chicken broth

0.5 tsp Arrowroot powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried thyme

0.25 tsp Dried rosemary

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Peel and cube the Russet potato, then place in a pot of water with the peeled garlic cloves; bring to a boil and cook until tender, about 15 minutes.

• 3

  While the potatoes cook, rub the chicken breast with the extra virgin olive oil, dried thyme, dried rosemary, sea salt, and black pepper.

• 4

  Place the chicken on the prepared baking sheet and roast for 18-22 minutes, or until the internal temperature reaches 165°F.

• 5

  Drain the potatoes and garlic, then mash them thoroughly with the plain Greek yogurt until the consistency is smooth and fluffy.

• 6

  In a small saucepan, whisk together the chicken broth and arrowroot powder over medium heat, stirring constantly until the mixture thickens into a silky gravy.

• 7

  Slice the roasted chicken and serve it alongside the garlic mashed potatoes, drizzling the warm gravy over both.