NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium russet potato

0.25 cup plain Greek yogurt

0.5 tbsp ghee

2 cloves garlic

1 tbsp fresh chives

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tsp avocado oil

PREPARATION

• 1

  Peel the russet potato and chop it into uniform 1-inch cubes for even cooking.

• 2

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

• 3

  While the potatoes boil, season the chicken breast on both sides with garlic powder, sea salt, and black pepper.

• 4

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

• 5

  Mince the garlic cloves and finely chop the fresh chives.

• 6

  Drain the cooked potatoes and return them to the warm pot for 1 minute to allow excess steam to escape.

• 7

  Add the ghee and minced garlic to the potatoes, then mash thoroughly until the mixture is smooth and fluffy.

• 8

  Fold in the Greek yogurt to add creaminess and a protein boost, then stir in the fresh chives.

• 9

  Slice the seared chicken breast and serve it immediately alongside the warm, buttery garlic mashed potatoes.