NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast cutlets

1 tbsp olive oil

1 clove garlic

0.25 cup low-sodium chicken broth

1 tbsp fresh lemon juice

1 tbsp fresh parsley

1 tsp fresh thyme

1 cup asparagus spears

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the chicken cutlets dry with a paper towel and season both sides evenly with sea salt and black pepper.

• 2

  Heat the olive oil in a large stainless steel or cast-iron skillet over medium-high heat until shimmering.

• 3

  Place the chicken cutlets in the pan and sear for 3 to 4 minutes per side until golden brown and cooked through. Remove the chicken to a plate and tent loosely with foil.

• 4

  In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.

• 5

  Pour in the chicken broth and lemon juice, scraping the bottom of the pan with a wooden spoon to release the flavorful browned bits.

• 6

  Stir in the fresh parsley and thyme, allowing the sauce to simmer and reduce by half for about 2 minutes.

• 7

  While the sauce reduces, lightly steam or sauté the asparagus spears until they are bright green and crisp-tender.

• 8

  Plate the chicken cutlets alongside the asparagus and spoon the warm lemon-herb sauce over the top before serving.