NUTRITION

SERVINGS

INGREDIENTS

1 medium Yukon Gold potato

5 oz Chicken breast

0.5 tbsp Ghee

2 tbsp Non-fat Greek yogurt

1 clove Garlic

1 tbsp Fresh chives

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried thyme

1 tsp Olive oil

PREPARATION

• 1

  Peel and cube the Yukon Gold potato into 1-inch pieces. Place in a pot of cold salted water, bring to a boil, and simmer for 12-15 minutes until fork-tender.

• 2

  While potatoes boil, season the chicken breast evenly with half of the sea salt, half of the black pepper, and all of the dried thyme.

• 3

  Heat the olive oil in a medium skillet over medium-high heat. Add the chicken breast and sear for 5-7 minutes per side until the internal temperature reaches 165°F. Remove from heat and let rest for 3 minutes.

• 4

  Drain the cooked potatoes and return them to the warm pot. Add the ghee, non-fat Greek yogurt, minced garlic, and the remaining sea salt and black pepper.

• 5

  Mash the potatoes until smooth and creamy. Fold in the fresh chopped chives.

• 6

  Slice the chicken breast and serve it immediately over the warm buttery garlic mashed potatoes.