NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

0.5 tbsp ghee

0.5 cup cooked quinoa

1 cup asparagus spears

2 cloves garlic

0.5 whole lemon

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup chicken bone broth

PREPARATION

• 1

  Season the chicken breast evenly on both sides with sea salt and black pepper.

• 2

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

• 3

  Add the chicken to the hot skillet and sear for 5-6 minutes per side until golden brown and cooked through.

• 4

  Remove the chicken from the pan and let it rest on a plate; meanwhile, add the asparagus to the same pan and sauté for 4 minutes until tender-crisp.

• 5

  Remove the asparagus and add the minced garlic to the pan, stirring for 30 seconds until fragrant.

• 6

  Deglaze the pan with chicken bone broth and lemon juice, scraping up any browned bits from the bottom.

• 7

  Whisk in the ghee and fresh parsley to create a glossy sauce, then simmer for 2 minutes to slightly thicken.

• 8

  Serve the chicken over the warm quinoa with the asparagus on the side, spooning the lemon-herb sauce generously over the top.