NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 medium Yukon Gold potato

2 tbsp Plain non-fat Greek yogurt

1 tsp Ghee

2 cloves Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Broccoli florets

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Season the chicken breast with half of the sea salt, black pepper, rosemary, and thyme, then roast for 20-25 minutes until the internal temperature reaches 165°F.

• 3

  While the chicken roasts, peel and dice the Yukon Gold potato into 1-inch cubes.

• 4

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

• 5

  Steam the broccoli florets in a steamer basket over boiling water for about 5 minutes until they are bright green and tender-crisp.

• 6

  Mince the garlic cloves and gently sauté them in the ghee in a small pan over low heat for 1-2 minutes until fragrant but not browned.

• 7

  Drain the potatoes and return them to the pot. Add the sautéed garlic and ghee, Greek yogurt, and the remaining herbs, salt, and pepper.

• 8

  Mash the potato mixture until smooth and creamy.

• 9

  Slice the roasted chicken breast and serve it immediately over the bed of garlic mashed potatoes with the steamed broccoli on the side.