Peel (optional) and dice the potatoes into ½-inch cubes. Place them in a pot of salted water and boil until just tender, about 10-12 minutes. Drain and set aside.

Season the chicken breasts generously with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes on each side, or until the internal temperature reaches 165°F (74°C). Remove from the pan and let it rest for 5 minutes before slicing thinly.

In the same pan, reduce the heat to medium and add 1 tablespoon of butter. Once melted, add the minced garlic and sauté for 1-2 minutes until fragrant but not browned. Then reduce the heat to low.

Stir in the shredded cheddar cheese and Greek yogurt. Mix continuously until the cheese melts and the sauce becomes smooth. If the sauce is too thick, add a splash of water or chicken broth to loosen it.

Add the cooked potatoes and sliced chicken back into the pan. Toss gently to coat everything evenly with the creamy garlic cheese sauce and warm through for 2-3 minutes.

Taste and adjust the seasoning with salt, pepper, or extra garlic as desired. Remove from heat.

Divide into 4 meal prep containers, letting cool before sealing to avoid condensation. Refrigerate for up to 4 days or freeze for up to 3 months.