NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 medium Yukon Gold potato

0.5 tbsp Ghee

0.25 cup Plain Greek yogurt

2 cloves Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Olive oil

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

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

• 3

  While potatoes boil, season the chicken breast with olive oil, half of the sea salt, half of the black pepper, and half of the chopped rosemary and thyme.

• 4

  Place the chicken in a baking dish and roast for 18-22 minutes or until the internal temperature reaches 165°F.

• 5

  Mince the garlic cloves finely. In a small pan, lightly sauté the garlic in the ghee over low heat for 1-2 minutes until fragrant but not browned.

• 6

  Drain the potatoes and return them to the pot. Use a masher to break them down until smooth.

• 7

  Fold in the sautéed garlic ghee, Greek yogurt, remaining herbs, salt, and pepper. Stir vigorously until the potatoes are creamy and well-combined.

• 8

  Slice the roasted chicken and serve immediately over the bed of buttery garlic mashed potatoes.