NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 medium Yukon Gold potato

1 tbsp Grass-fed butter

0.25 cup Non-fat Greek yogurt

2 cloves Garlic

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

1 tbsp Fresh chives

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

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

• 5

  Mince the garlic cloves and gently melt the grass-fed butter in a small pan over low heat, adding the garlic for 1 minute until fragrant but not browned.

• 6

  Drain the cooked potatoes and return them to the warm pot.

• 7

  Add the garlic-butter mixture, Greek yogurt, remaining salt, and remaining pepper to the potatoes.

• 8

  Mash until smooth and creamy, then stir in the chopped fresh chives.

• 9

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