NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 medium Yukon gold potato

2 tbsp Plain nonfat Greek yogurt

1 tbsp Grated parmesan cheese

1 tsp Ghee

2 cloves Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

  Peel the Yukon gold potato and cut into 1-inch cubes.

• 2

  Place the potato cubes in a pot of salted water, bring to a boil, and cook for 12-15 minutes until fork-tender.

• 3

  While the 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 cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

• 5

  Mince the garlic cloves finely while the chicken is resting.

• 6

  In a small pan, melt the ghee over low heat and gently sauté the minced garlic for 1 minute until fragrant but not browned.

• 7

  Drain the cooked potatoes and return them to the pot.

• 8

  Add the sautéed garlic ghee, Greek yogurt, grated parmesan cheese, and the remaining salt and pepper to the potatoes.

• 9

  Mash the mixture thoroughly until the texture is smooth and creamy.

• 10

  Slice the chicken breast and serve it alongside the velvety mashed potatoes, garnished with fresh chopped parsley.