NUTRITION

SERVINGS

INGREDIENTS

5.25 oz Chicken breast

1 medium Yukon gold potato

0.25 tbsp Grass-fed butter

0.25 cup Non-fat Greek yogurt

2 cloves Garlic

0.5 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

1 tbsp Fresh chives

PREPARATION

• 1

  Peel and chop the Yukon gold potato into 1-inch cubes.

• 2

  Place the potato cubes in a pot of salted water, bring to a boil, and simmer for 12-15 minutes until fork-tender.

• 3

  While the potatoes are cooking, season the chicken breast evenly with sea salt, black pepper, and dried oregano.

• 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 and sauté them briefly in the skillet with the chicken during the final minute of cooking to soften.

• 6

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

• 7

  Add the grass-fed butter, Greek yogurt, and sautéed garlic to the potatoes, then mash until the mixture is smooth and creamy.

• 8

  Slice the seared chicken breast and serve it over the warm garlic butter mashed potatoes, garnished with freshly chopped chives.