NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tbsp extra virgin olive oil

1 tsp ghee

0.5 cup low-sodium chicken broth

1 tsp arrowroot powder

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried thyme

1 cup broccoli florets

PREPARATION

• 1

  Season the chicken breast evenly on both sides with the sea salt, black pepper, and dried thyme.

• 2

  Heat the olive oil in a medium skillet over medium-high heat until shimmering.

• 3

  Place the chicken in the skillet and sear for 6 to 7 minutes per side until golden brown and the internal temperature reaches 165°F.

• 4

  Remove the chicken from the pan and let it rest on a plate; meanwhile, steam the broccoli florets in a separate pot until tender-crisp.

• 5

  In the same skillet used for the chicken, add the ghee and minced garlic, sautéing for 30 seconds until fragrant.

• 6

  Whisk the arrowroot powder into the cold chicken broth until completely dissolved, then pour the mixture into the skillet.

• 7

  Simmer the sauce for 2 to 3 minutes, whisking constantly to scrape up any browned bits, until it thickens into a silky gravy.

• 8

  Slice the chicken, plate it alongside the steamed broccoli, and pour the warm gravy over the top.