NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

4.5 oz Chicken breast

0.25 cup Plain Greek yogurt

0.5 tbsp Ghee

2 cloves Garlic

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh chives

PREPARATION

• 1

  Peel the potato and cut it into 1-inch cubes.

• 2

  Place the potato cubes and garlic cloves in a pot of cold water with a pinch of salt.

• 3

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

• 4

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

• 5

  Heat the olive oil in a skillet over medium heat and sear the chicken for 6 to 8 minutes per side until the internal temperature reaches 165 degrees.

• 6

  Drain the potatoes and garlic, then return them to the warm pot for one minute to allow excess moisture to evaporate.

• 7

  Add the ghee, Greek yogurt, and the remaining salt and pepper to the pot.

• 8

  Mash the mixture until smooth and creamy, then fold in the freshly chopped chives.

• 9

  Slice the chicken and serve it immediately over the warm, buttery mashed potatoes.