NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

12 whole asparagus spears

0.25 cup full-fat coconut milk

1 tsp ghee

1 tsp olive oil

1 tbsp lemon juice

1 clove garlic

0.5 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and toss the spears with olive oil and half of the sea salt and black pepper.

• 3

  Roast the asparagus for 12-15 minutes until tender and slightly charred at the tips.

• 4

  While the asparagus roasts, season the chicken breast with the remaining sea salt and black pepper.

• 5

  Heat the ghee in a medium skillet over medium-high heat and sear the chicken for 5-6 minutes per side until fully cooked.

• 6

  Remove the chicken from the skillet and set aside on a plate to rest.

• 7

  In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.

• 8

  Pour in the coconut milk, lemon juice, and fresh thyme, stirring to scrape up any browned bits from the pan.

• 9

  Simmer the sauce for 2-3 minutes until it thickens slightly, then return the chicken to the pan to coat.

• 10

  Serve the chicken immediately topped with the creamy sauce alongside the roasted asparagus.