NUTRITION

SERVINGS

INGREDIENTS

1 slice sourdough bread

0.5 tbsp ghee

4 oz chicken breast

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

1 tsp fresh oregano

1 cup baby spinach

1 tsp lemon juice

PREPARATION

• 1

  Pat the chicken breast dry with paper towels and season both sides evenly with sea salt and black pepper.

• 2

  Heat a non-stick skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F.

• 3

  While the chicken is cooking, finely mince the garlic cloves and chop the fresh parsley and oregano.

• 4

  In a small bowl, mix the ghee with the minced garlic and chopped herbs until well combined.

• 5

  Toast the sourdough slice in a toaster or under a broiler until golden and crispy.

• 6

  Spread the garlic-herb ghee mixture generously over one side of the warm toasted bread.

• 7

  Remove the chicken from the skillet and let it rest for 3 minutes before slicing into thin strips.

• 8

  In the same skillet, add the baby spinach and lemon juice, sautéing for 1 minute until just wilted.

• 9

  Layer the wilted spinach onto the garlic bread and top with the sliced chicken strips to serve.