| 7 | 30 | 275 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 25 min | 7 |
| 1 kg | Chicken breast, boneless, skinless |
| 1 tbsp | Coconut oil (divided) |
| 1 1/2 tbsp | Parsley, dried (divided) |
| 2/3 tsp | Sea Salt (divided) |
| 2 1/3 tsp | Chives (dried chives) |
| 1 tsp | Oregano, dried |
| 3 1/2 medium | Russet potato (peeled and chopped) |
1. Preheat the oven to 400oF (204oC) and line a baking sheet with parchment paper.
2. Place the chicken on the prepared pan. Add half of the coconut oil, half of the parsley, half of the salt, chives, and oregano to the chicken and rub the seasoning to generously coat all sides. Bake for 25 to 30 minutes or until the chicken is cooked through.
3. Meanwhile, place a steamer basket over a pot of boiling water and steam the potatoes for 12 to 15 minutes or until tender. Transfer to a mixing bowl and add the remaining coconut oil, parsley, and salt. Mash with a potato masher until smooth. Season with additional salt if necessary.
4. To serve, divide the mashed potatoes and chicken between plates. Enjoy!
**you can swap parsnips for potatoes if preferred
Leftovers: Refrigerate in an airtight container for up to three days.
More Flavor: Add other dried herbs and spices to taste.
No Russet Potato: Omit or use white or yellow potatoes instead.
| Meat | 1.7 |
| Vegetables | 0.5 |
