NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp extra virgin olive oil

0.5 cup cooked quinoa

1 cup asparagus spears

0.5 tbsp ghee

2 tbsp chicken broth

1 tbsp fresh lemon juice

1 tsp fresh thyme

1 tsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

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

• 2

  Heat the extra virgin olive oil in a stainless steel or cast iron skillet over medium-high heat.

• 3

  Place the chicken in the skillet and sear for 5-6 minutes per side until the internal temperature reaches 165°F and the exterior is golden brown.

• 4

  While the chicken cooks, steam the asparagus spears for 3-4 minutes until tender-crisp and vibrant green.

• 5

  Remove the chicken from the pan and let it rest on a plate.

• 6

  In the same skillet, reduce heat to medium and add the minced garlic, sautéing for 30 seconds until fragrant.

• 7

  Pour in the chicken broth and lemon juice, scraping the bottom of the pan to release the flavorful browned bits.

• 8

  Whisk in the ghee, fresh thyme, and fresh parsley until the sauce is slightly thickened and glossy.

• 9

  Serve the chicken over the warm cooked quinoa with the steamed asparagus on the side, drizzling the lemon-herb sauce generously over the chicken.