NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1.5 cups Cremini mushrooms

0.75 cup Cooked quinoa

1 cup Asparagus

1 tbsp Extra virgin olive oil

1 tbsp Ghee

1 tbsp Tamari

0.25 cup Chicken bone broth

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh thyme

PREPARATION

• 1

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

• 2

  Heat the extra virgin olive oil in a large skillet over medium-high heat and sear the chicken for 6 minutes per side until golden and cooked through.

• 3

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

• 4

  In the same skillet, add the ghee and sliced mushrooms, sautéing until they are deeply browned and caramelized.

• 5

  Stir in the minced garlic and fresh thyme, cooking for 60 seconds until the aroma is released.

• 6

  Deglaze the pan with chicken bone broth and tamari, using a wooden spoon to scrape up the flavorful bits from the bottom.

• 7

  Simmer the sauce for 3 minutes until it reduces slightly, then return the chicken to the skillet to glaze it in the sauce.

• 8

  Steam the asparagus for 4 minutes until tender-crisp and bright green.

• 9

  Serve the chicken and mushroom-umami sauce over the warm quinoa with the steamed asparagus on the side.