NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tbsp Olive oil

0.5 cup Cooked quinoa

1 cup Asparagus spears

1 tbsp Lemon juice

1 tsp Lemon zest

1 clove Garlic

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Ghee

PREPARATION

• 1

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

• 2

  Heat the olive oil in a large stainless steel or cast-iron skillet over medium-high heat until shimmering.

• 3

  Place the chicken in the skillet and sear for 5 to 7 minutes per side, or until the internal temperature reaches 165 degrees Fahrenheit and the exterior is golden brown.

• 4

  Remove the chicken from the pan and set it aside on a plate to rest, tented loosely with foil.

• 5

  In the same skillet, add the asparagus spears and minced garlic, sautéing for 3 to 4 minutes until the asparagus is bright green and crisp-tender.

• 6

  Reduce the heat to low and stir in the lemon juice, lemon zest, chopped fresh parsley, and ghee, scraping up any browned bits from the bottom of the pan to create a silky sauce.

• 7

  Place the cooked quinoa on a plate, top with the chicken and asparagus, and spoon the lemon-herb sauce generously over the top before serving.