NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tsp Olive oil

0.25 cup Full-fat coconut milk

0.25 cup Chicken broth

1 cup Asparagus

2 cloves Garlic

1 tbsp Lemon juice

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

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

• 2

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

• 3

  Add the chicken to the skillet and sear for 5 to 6 minutes per side until golden brown and the internal temperature reaches 165 degrees Fahrenheit.

• 4

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

• 5

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

• 6

  Add the trimmed asparagus to the pan and cook for 3 minutes until bright green and slightly tender.

• 7

  Pour in the chicken broth, coconut milk, and lemon juice, stirring to deglaze the bottom of the pan.

• 8

  Simmer the sauce for 2 to 3 minutes until it begins to thicken slightly.

• 9

  Return the chicken and any resting juices back to the skillet, spooning the creamy sauce over the meat.

• 10

  Garnish with fresh chopped parsley and serve immediately while hot.