NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 medium Russet potato

0.5 tbsp Ghee

1 tbsp Non-fat Greek yogurt

2 cloves Garlic

1 tsp Fresh chives

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

PREPARATION

• 1

  Peel the russet potato and cut into uniform 1-inch cubes.

• 2

  Place potato cubes in a pot of cold water with a pinch of sea salt, 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 and black pepper.

• 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

  Mince the garlic cloves finely while the chicken rests.

• 6

  Drain the cooked potatoes and return them to the warm pot; add the ghee, minced garlic, and Greek yogurt.

• 7

  Mash the potatoes until smooth and creamy, then stir in the remaining sea salt, pepper, and fresh chives.

• 8

  Plate the garlic mashed potatoes and top with the sliced seared chicken breast.