NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 medium Yukon Gold potato

1.5 tsp Ghee

0.5 cup Low-sodium chicken broth

1 tsp Arrowroot powder

1 tsp Fresh rosemary

1 tsp Fresh thyme

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Green beans

PREPARATION

• 1

  Peel and dice the Yukon Gold potato, then place in a pot of boiling water for 12-15 minutes until tender.

• 2

  Season the chicken breast evenly on both sides with sea salt and black pepper.

• 3

  Heat 0.5 tsp of ghee in a stainless steel or cast iron skillet over medium-high heat.

• 4

  Place the chicken in the skillet and sear for 6-7 minutes per side until the internal temperature reaches 165°F, then remove and let rest on a plate.

• 5

  While chicken cooks, steam the green beans for 5 minutes until bright green and crisp-tender.

• 6

  Drain the potatoes and mash them with 0.5 tsp of ghee and a splash of chicken broth until smooth.

• 7

  In the same skillet used for the chicken, add the remaining 0.5 tsp of ghee and sauté the minced garlic, rosemary, and thyme for 1 minute until fragrant.

• 8

  Whisk the arrowroot powder into the remaining chicken broth until dissolved, then pour the mixture into the skillet.

• 9

  Simmer the sauce for 2-3 minutes, stirring constantly, until it thickens into a glossy gravy.

• 10

  Plate the mashed potatoes and green beans, slice the chicken, and pour the herb gravy generously over the chicken and mash.