NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 medium Yukon Gold potato

0.5 tbsp Ghee

0.25 cup Non-fat Greek yogurt

2 cloves Garlic

2 tbsp Skim milk

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

0.5 tsp Garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Season the chicken breast evenly with dried oregano, garlic powder, and a pinch of the sea salt and black pepper.

• 3

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

• 4

  While the chicken is roasting, peel the Yukon Gold potato and cut it into 1-inch chunks.

• 5

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

• 6

  In a small skillet over low heat, melt the ghee and sauté the minced garlic cloves for 1-2 minutes until fragrant and softened.

• 7

  Drain the potatoes and return them to the pot; add the sautéed garlic with ghee, Greek yogurt, and skim milk.

• 8

  Mash the potatoes thoroughly until smooth and creamy, then season with the remaining sea salt and black pepper.

• 9

  Slice the roasted chicken breast into strips and serve it over the warm bed of buttery garlic mashed potatoes.