NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp extra virgin olive oil

1 tsp ghee

0.25 cup low-sodium chicken broth

1 tbsp lemon juice

1 whole garlic clove

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

1 cup asparagus spears

0.33 cup cooked quinoa

PREPARATION

• 1

  Pat the chicken breast dry and season both sides evenly 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 until shimmering.

• 3

  Place the chicken in the skillet and sear for 6 to 7 minutes per side, or until the internal temperature reaches 165°F and the surface is golden brown.

• 4

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

• 5

  In the same skillet, add the minced garlic clove and sauté for 30 seconds until fragrant.

• 6

  Pour in the chicken broth and lemon juice to deglaze the pan, scraping up any browned bits from the bottom.

• 7

  Simmer the liquid for 2 to 3 minutes until reduced by half, then whisk in the ghee and chopped fresh parsley to create a silky sauce.

• 8

  While the sauce reduces, steam the asparagus spears for 3 to 4 minutes until they are tender-crisp and vibrant green.

• 9

  Place the cooked quinoa on a plate, top with the sliced chicken breast, drizzle with the lemon-herb sauce, and serve with the steamed asparagus.