NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 medium russet potato

0.25 tbsp ghee

2 cloves garlic

1 cup fresh spinach

0.25 cup chicken bone broth

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp olive oil

PREPARATION

• 1

  Peel and cube the potato, then boil in a pot of water until fork-tender, about 15 minutes.

• 2

  Season the chicken breast with half of the sea salt and black pepper.

• 3

  Heat olive oil in a skillet over medium-high heat and sear the chicken until golden and cooked through, then set aside to rest.

• 4

  Mince the garlic and sauté it in a small pan with the ghee for 1 minute until fragrant.

• 5

  Drain the potatoes and mash them thoroughly with the garlic-ghee mixture and chicken bone broth until smooth.

• 6

  In the same skillet used for the chicken, quickly sauté the spinach with the remaining salt and pepper until vibrant and wilted.

• 7

  Serve the sliced chicken over the creamy mashed potatoes with the spinach on the side.