NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Cremini mushrooms

1 tbsp Ghee

2 cloves Garlic

0.5 cup Low-sodium chicken broth

1 tbsp Balsamic vinegar

2 tbsp Full-fat coconut milk

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh thyme

1 cup Asparagus spears

PREPARATION

• 1

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

• 2

  Heat the ghee in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through, about 6 minutes per side.

• 3

  Remove the chicken from the skillet and set aside; in the same pan, add the sliced cremini mushrooms and sauté until they release their moisture and turn golden.

• 4

  Add the minced garlic to the mushrooms and cook for 1 minute until fragrant.

• 5

  Pour in the chicken broth and balsamic vinegar, scraping the bottom of the pan with a wooden spoon to release the flavorful browned bits.

• 6

  Stir in the full-fat coconut milk and fresh thyme, then simmer for 3-4 minutes until the sauce thickens slightly.

• 7

  Steam the asparagus spears until tender-crisp, which should take approximately 4-5 minutes.

• 8

  Serve the chicken and mushroom sauce over the steamed asparagus for a complete, clean-eating meal.