NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

0.5 tbsp ghee

1 cup asparagus spears

1 cup cauliflower rice

1 clove garlic

1 tbsp lemon juice

1 tsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

  Season the chicken breast evenly with sea salt, black pepper, and dried oregano.

• 2

  Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering.

• 3

  Place the chicken in the skillet and sear for 5 to 7 minutes per side until golden brown and the internal temperature reaches 165°F.

• 4

  Remove the chicken from the pan and set it aside on a plate to rest.

• 5

  In the same skillet, add the asparagus spears and sauté for about 4 minutes until they are bright green and crisp-tender.

• 6

  Remove the asparagus and lower the heat to medium-low, then add the ghee and minced garlic to the pan, cooking until fragrant.

• 7

  Stir in the lemon juice and fresh parsley to create a light pan sauce, scraping up any browned bits from the bottom.

• 8

  Briefly sauté the cauliflower rice in the pan juices for 2 minutes until warmed through and tender.

• 9

  Plate the chicken and asparagus over the cauliflower rice and spoon the lemon-herb sauce generously over the top.