NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked jasmine rice

0.5 tbsp extra virgin olive oil

2 tbsp full-fat coconut milk

0.25 cup low-sodium chicken broth

1 tbsp fresh lemon juice

1 clove garlic

1 cup asparagus spears

1 tsp fresh dill

1 tsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Season the chicken breast evenly with sea salt and black pepper.

• 2

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through, about 6 minutes per side.

• 3

  Remove the chicken from the pan and set aside; add minced garlic to the same skillet and sauté until fragrant.

• 4

  Whisk in the chicken broth, coconut milk, and lemon juice, simmering the mixture until the sauce begins to thicken slightly.

• 5

  Add the asparagus spears to the skillet, covering with a lid for 2-3 minutes until they are bright green and tender.

• 6

  Stir in the fresh dill and parsley, then return the chicken to the pan to coat it thoroughly in the velvety sauce.

• 7

  Serve the creamy chicken and asparagus immediately over a bed of warm jasmine rice.