NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 medium Yukon Gold potato

0.5 tbsp Ghee

2 cloves Garlic

2 tbsp Unsweetened almond milk

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried thyme

1 tsp Avocado oil

PREPARATION

• 1

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

• 2

  Place potato cubes in a pot of salted water, bring to a boil, and cook for 12-15 minutes until fork-tender.

• 3

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

• 4

  Heat avocado oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

• 5

  In a small pan, melt the ghee over low heat and add minced garlic, sautéing for 1-2 minutes until fragrant but not browned.

• 6

  Drain the cooked potatoes and return them to the pot.

• 7

  Add the garlic-ghee mixture and unsweetened almond milk to the potatoes.

• 8

  Mash the potatoes until fluffy and smooth, then season with the remaining salt and pepper.

• 9

  Serve the buttery garlic mashed potatoes immediately alongside the seared chicken breast.