NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium Yukon Gold potato

0.25 cup plain Greek yogurt

1 tsp grass-fed butter

2 clove garlic

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh chives

PREPARATION

• 1

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

• 2

  Place the potato cubes and peeled garlic cloves in a pot of cold water and bring to a boil.

• 3

  Simmer for 12-15 minutes until the potatoes are completely fork-tender.

• 4

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

• 5

  Heat the 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 degrees Fahrenheit.

• 6

  Drain the potatoes and garlic thoroughly, then return them to the warm pot.

• 7

  Add the Greek yogurt, grass-fed butter, remaining sea salt, and remaining black pepper to the pot.

• 8

  Mash the mixture vigorously until it reaches a velvety smooth consistency.

• 9

  Slice the seared chicken and serve it over the garlic mashed potatoes, garnished with fresh chives.