NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 medium Yukon Gold potato

2 tbsp Plain Greek yogurt

0.5 tbsp Ghee

2 cloves Garlic

0.25 cup Low-sodium chicken broth

1 tsp Fresh rosemary

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Extra virgin olive oil

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Rub the chicken breast with olive oil, fresh rosemary, half of the salt, and half of the pepper.

• 3

  Place the chicken on a baking sheet and roast for 20-25 minutes until the internal temperature reaches 165°F.

• 4

  While the chicken roasts, peel and dice the Yukon Gold potato into even chunks.

• 5

  Boil the potato chunks in a pot of water until they are fork-tender, approximately 15 minutes.

• 6

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

• 7

  Drain the potatoes thoroughly and return them to the warm pot.

• 8

  Add the sautéed garlic and ghee, Greek yogurt, chicken broth, and the remaining salt and pepper to the potatoes.

• 9

  Mash the mixture vigorously until the potatoes are smooth and creamy.

• 10

  Slice the roasted chicken breast and serve it immediately over a generous bed of the garlic mashed potatoes.