NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tbsp extra virgin olive oil

1 tbsp ghee

2 cloves garlic

1 tbsp fresh parsley

1 cup asparagus

0.5 tsp lemon juice

PREPARATION

• 1

  Place the chicken breast between two sheets of parchment paper and pound with a meat mallet to an even half-inch thickness.

• 2

  Season both sides of the chicken steak evenly with sea salt and black pepper.

• 3

  Heat the olive oil in a large cast-iron skillet over medium-high heat until it begins to shimmer.

• 4

  Add the chicken to the skillet and sear for 5 to 6 minutes per side until a golden-brown crust forms and the internal temperature reaches 165°F.

• 5

  While the chicken cooks, mince the garlic cloves and finely chop the fresh parsley.

• 6

  Reduce the heat to medium and add the ghee and minced garlic to the skillet, allowing the ghee to melt and foam.

• 7

  Tilt the pan slightly and use a spoon to continuously baste the chicken with the bubbling garlic ghee for about 1 minute.

• 8

  Add the asparagus spears to the side of the pan and sauté in the remaining garlic butter for 3 to 4 minutes until bright green and tender.

• 9

  Remove from heat and finish with a sprinkle of fresh parsley and a squeeze of lemon juice before serving.