NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 medium Russet potato

0.5 tbsp Ghee

2 tbsp Nonfat Greek yogurt

1 clove Garlic

0.5 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh chives

1 tsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Peel the russet potato and cut it into 1-inch chunks. Place them in a pot of cold salted water.

• 3

  Bring the water to a boil and cook the potatoes for 12-15 minutes until they are fork-tender.

• 4

  While the potatoes boil, mince the garlic clove and finely chop the chives and parsley.

• 5

  Pat the chicken breast dry and rub it with olive oil, half of the minced garlic, and a pinch of sea salt and black pepper.

• 6

  Place the chicken on a parchment-lined baking sheet and roast for 18-22 minutes, or until the internal temperature reaches 165°F.

• 7

  Drain the cooked potatoes and return them to the warm pot. Let them steam for 1 minute to remove excess moisture.

• 8

  Add the ghee, Greek yogurt, the remaining minced garlic, sea salt, and black pepper to the pot.

• 9

  Mash the potatoes until smooth and creamy, then stir in the fresh chopped chives.

• 10

  Slice the roasted chicken breast and serve it immediately over the warm, buttery garlic mashed potatoes, garnished with fresh parsley.