NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1 tsp Avocado oil

0.25 cup Full-fat coconut milk

1 tbsp Dijon mustard

0.25 cup Chicken bone broth

0.5 cup Cooked quinoa

1 cup Asparagus

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

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

• 2

  Heat avocado oil in a large skillet over medium-high heat.

• 3

  Sear the chicken for 5-7 minutes per side until the internal temperature reaches 165°F and the exterior is golden brown.

• 4

  Remove the chicken from the pan and let it rest on a plate.

• 5

  In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.

• 6

  Pour in the chicken bone broth, full-fat coconut milk, and Dijon mustard, whisking to combine and scraping up any browned bits from the bottom of the pan.

• 7

  Simmer the sauce for 3-5 minutes until it thickens into a velvety consistency.

• 8

  While the sauce simmers, steam the asparagus for 4-5 minutes until crisp-tender.

• 9

  Serve the chicken over the cooked quinoa, generously spooning the mustard sauce over the top, with the asparagus on the side.