NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Asparagus

1 tbsp Avocado oil

0.25 cup Fresh orange juice

1 tsp Orange zest

1 tbsp Coconut aminos

1 tsp Honey

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  In a small mixing bowl, whisk together the fresh orange juice, orange zest, coconut aminos, honey, minced ginger, and minced garlic until well combined.

• 3

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

• 4

  Place the chicken breast in the skillet and sear for 5 to 6 minutes per side until a golden-brown crust forms and the internal temperature reaches 165 degrees Fahrenheit.

• 5

  Remove the chicken from the skillet and set it aside on a plate to rest.

• 6

  Add the trimmed asparagus spears to the same skillet and sauté for 3 to 4 minutes until they are bright green and crisp-tender.

• 7

  Pour the orange sauce mixture into the skillet with the asparagus and simmer for 1 to 2 minutes until the liquid reduces into a thick, glossy glaze.

• 8

  Slice the chicken into strips, return it to the pan, and toss everything together to coat thoroughly in the zesty sauce before serving.