NUTRITION

SERVINGS

INGREDIENTS

1 medium Yukon Gold potato

5 oz chicken breast

0.5 tbsp grass-fed butter

0.25 cup plain Greek yogurt

2 cloves garlic

1 tsp olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried thyme

1 tbsp fresh chives

PREPARATION

• 1

  Place the cubed potato in a pot of cold water with a pinch of salt and bring to a boil; simmer for 15 minutes until fork-tender.

• 2

  While potatoes cook, rub the chicken breast with olive oil, thyme, and half of the salt and pepper, then sear in a hot skillet for 6 minutes per side.

• 3

  In a small saucepan, melt the grass-fed butter over low heat and add the minced garlic, cooking for 2 minutes until the aroma is fragrant.

• 4

  Drain the potatoes thoroughly and return them to the warm pot to steam off excess moisture for one minute.

• 5

  Use a potato masher to combine the potatoes with the garlic-butter, Greek yogurt, and remaining salt and pepper until the texture is fluffy.

• 6

  Slice the rested chicken breast into strips and serve it atop the warm mashed potatoes, garnished with a sprinkle of fresh chives.