NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp avocado oil

1 tbsp lemon juice

1 tsp lemon zest

1 tbsp fresh parsley

1 cup asparagus

0.25 cup cooked quinoa

PREPARATION

• 1

  Butterfly the chicken breast to ensure even thickness for uniform cooking throughout.

• 2

  Season both sides of the chicken evenly with sea salt, black pepper, and garlic powder.

• 3

  Lightly dredge the seasoned chicken in arrowroot powder, tapping off any excess to ensure a thin coating.

• 4

  Heat the avocado oil in a large skillet over medium-high heat until the oil is shimmering.

• 5

  Place the chicken in the pan and sear for 5-6 minutes per side until the exterior is golden and crispy.

• 6

  Remove the chicken from the pan and immediately whisk in the lemon juice, zest, and parsley to the residual oil to create a sauce.

• 7

  Steam the asparagus in a separate pot until it is bright green and tender-crisp.

• 8

  Serve the chicken over the warm quinoa with a side of asparagus, drizzling the zesty pan sauce over the top.