NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium Yukon Gold potato

1 cup green beans

1 tsp extra virgin olive oil

0.5 tbsp ghee

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried thyme

PREPARATION

• 1

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

• 2

  Peel the Yukon Gold potato and cut into 1-inch cubes. Place in a saucepan, cover with water, and bring to a boil. Simmer for 12-15 minutes until fork-tender.

• 3

  Pat the chicken breast dry with a paper towel. Rub with extra virgin olive oil and season evenly with dried thyme, half of the sea salt, and half of the black pepper.

• 4

  Place the chicken on the prepared baking sheet and roast for 18-22 minutes, or until the internal temperature reaches 165°F (74°C).

• 5

  While the chicken roasts, trim the green beans and steam them in a steamer basket over boiling water for 5-6 minutes until vibrant and tender-crisp.

• 6

  Finely mince the garlic cloves while the potatoes finish cooking.

• 7

  Drain the cooked potatoes and return them to the warm pot. Add the ghee, minced garlic, remaining sea salt, and remaining black pepper.

• 8

  Mash the potatoes thoroughly until the texture is velvety and smooth.

• 9

  Remove the chicken from the oven and let it rest for 5 minutes before slicing.

• 10

  Serve the sliced chicken over the garlic mashed potatoes with the steamed green beans on the side.