NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 cup asparagus

0.5 tbsp extra virgin olive oil

0.25 tbsp ghee

1 tbsp fresh lemon juice

1 tsp lemon zest

1 tbsp fresh 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 medium 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 exterior is golden brown.

• 4

  While the chicken cooks, steam the trimmed asparagus for 4 to 5 minutes until it is vibrant green and crisp-tender.

• 5

  Remove the chicken from the pan and let it rest on a plate; reduce the skillet heat to medium-low.

• 6

  Add the minced garlic to the residual oil in the pan and sauté for 30 seconds until fragrant, being careful not to burn it.

• 7

  Whisk in the ghee, fresh lemon juice, and lemon zest, scraping up any browned bits from the bottom of the pan to create a silky sauce.

• 8

  Stir in the chopped fresh parsley and remove the sauce from the heat.

• 9

  Place the cooked quinoa on a plate, top with the pan-seared chicken, and drizzle the lemon-herb sauce generously over the top.

• 10

  Serve immediately with the steamed asparagus on the side.