NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 tbsp Extra virgin olive oil

0.5 tbsp Ghee

1 cup Asparagus spears

0.25 cup Cooked quinoa

1 tbsp Lemon juice

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

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

• 2

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

• 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 degrees Fahrenheit.

• 4

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

• 5

  In the same skillet, add the asparagus spears and minced garlic, sautéing for 3 to 4 minutes until the asparagus is tender-crisp.

• 6

  Reduce the heat to low and stir in the ghee, lemon juice, and fresh parsley, scraping any browned bits from the bottom of the pan to incorporate into the sauce.

• 7

  Place the cooked quinoa on a serving plate, top with the chicken and asparagus, and spoon the lemon-herb sauce over the entire dish.