NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

1 tsp ghee

0.5 cup cooked quinoa

1 cup asparagus spears

1 tbsp lemon juice

1 tsp fresh parsley

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Season the chicken breast evenly with sea salt, black pepper, and garlic powder.

• 2

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

• 3

  Place the chicken in the skillet and sear for 6 to 8 minutes per side until the exterior is golden brown and the internal temperature reaches 165 degrees F.

• 4

  Remove the chicken from the pan and let it rest on a plate for 5 minutes.

• 5

  Reduce the heat to low, add the ghee to the skillet, and whisk in the lemon juice and fresh parsley, scraping up any browned bits from the pan.

• 6

  While the chicken rests, lightly steam the asparagus spears until they are vibrant green and tender-crisp.

• 7

  Plate the cooked quinoa, top with the sliced chicken breast and asparagus, then drizzle the warm lemon-herb sauce over the top.