NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken tenderloins

1 tbsp ghee

2 cloves garlic

1 tbsp fresh parsley

1 tsp dried oregano

0.5 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

1 cup asparagus

0.5 cup cooked quinoa

PREPARATION

• 1

  Season the chicken tenderloins evenly on both sides with sea salt, black pepper, and dried oregano.

• 2

  Heat a large stainless steel or cast iron skillet over medium-high heat and melt half of the ghee.

• 3

  Place the chicken in the skillet and sear for 3-4 minutes per side until golden brown and the internal temperature reaches 165°F.

• 4

  Remove the chicken from the pan and set aside; add the remaining ghee, minced garlic, and trimmed asparagus to the same skillet.

• 5

  Sauté the asparagus for 4-5 minutes until tender-crisp, then stir in the lemon juice and freshly chopped parsley to deglaze the pan.

• 6

  Plate the chicken and asparagus over the warm cooked quinoa, drizzling the remaining garlic-herb sauce from the pan over the top.