NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Extra virgin olive oil

1 tsp Ghee

0.5 cup Cooked quinoa

1 cup Asparagus spears

0.5 cup Cherry tomatoes

1 tbsp Lemon juice

1 tsp Parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

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

• 2

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

• 3

  Place the chicken in the hot skillet and sear for 5-7 minutes per side until the exterior is golden-brown and the internal temperature reaches 165°F.

• 4

  While the chicken cooks, toss the asparagus and cherry tomatoes into the pan for the last 4 minutes to lightly blister and soften.

• 5

  Remove the chicken and vegetables from the pan and set aside to rest for 3 minutes.

• 6

  In the same pan, reduce heat to low and add the minced garlic, ghee, lemon juice, and fresh parsley, scraping up any browned bits from the bottom.

• 7

  Place the cooked quinoa in a bowl, top with the chicken and vegetables, and pour the warm lemon-herb sauce over the top.