NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

4 oz Chicken breast

0.5 tbsp Ghee

0.25 cup Plain Greek yogurt

3 cloves Garlic

1 tbsp Fresh chives

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

1 tsp Olive oil

PREPARATION

• 1

  Peel the potato and cut into 1-inch cubes, then place in a pot of salted water and boil for 12-15 minutes until fork-tender.

• 2

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

• 3

  Season the chicken breast evenly with the dried oregano, half of the sea salt, and half of the black pepper.

• 4

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

• 5

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

• 6

  Drain the cooked potatoes and return them to the pot, mashing them thoroughly while they are still hot.

• 7

  Fold in the Greek yogurt, the garlic-infused ghee, and the remaining salt and pepper until the texture is smooth and creamy.

• 8

  Slice the chicken breast and serve it over the mashed potatoes, garnishing the entire dish with fresh chives.