Name: Buttery Garlic Mashed Potatoes with Herb-Roasted Chicken
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 4.5 oz chicken breast; 1 medium Yukon Gold potato; 0.5 tbsp grass-fed ghee; 0.25 cup plain nonfat Greek yogurt; 2 cloves garlic; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp fresh chives; 0.5 tsp dried oregano

Nutrition

Per serving

448 calories

Protein: 41g; 37% of calories
Carbs: 36g; 32% of calories
Fat: 15g; 31% of calories

Instructions

Prep 10 min · Cook 15 min

Peel the Yukon Gold potato and cut into 1-inch cubes.
Place potato cubes and peeled garlic cloves in a pot of salted water; bring to a boil and cook for 12-15 minutes until fork-tender.
While potatoes boil, season the chicken breast with olive oil, dried oregano, and half of the sea salt and black pepper.
Heat a skillet over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
Drain the potatoes and garlic, then return them to the pot.
Add the ghee, Greek yogurt, and remaining salt and pepper to the pot; mash thoroughly until the mixture is smooth and creamy.
Slice the chicken and serve it alongside the mashed potatoes, garnished with freshly chopped chives.

Nutrition

Ingredients

Instructions

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