NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp olive oil

0.5 tbsp grass-fed butter

1 clove garlic

1 tsp fresh thyme

1 tsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus

0.5 cup cooked quinoa

1 tsp lemon juice

PREPARATION

• 1

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

• 2

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

• 3

  Place the chicken in the skillet and sear for 6 to 8 minutes per side until golden brown and cooked through.

• 4

  Remove the chicken from the pan and transfer to a plate to rest for at least 5 minutes.

• 5

  Reduce the heat to medium and add the grass-fed butter to the same skillet, scraping the bottom to release the flavorful browned bits.

• 6

  Add the minced garlic, fresh thyme, and fresh parsley to the melted butter and sauté for 1 minute until fragrant.

• 7

  Toss the asparagus into the skillet with the herb butter and cook for 3 to 5 minutes until tender-crisp and bright green.

• 8

  Place the fluffy cooked quinoa on a plate and top with the rested chicken breast and sautéed asparagus.

• 9

  Drizzle the remaining herb butter sauce from the pan over the chicken and finish with a fresh squeeze of lemon juice.