NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 cup cremini mushrooms

0.75 tbsp extra virgin olive oil

1 clove garlic

1 small shallot

0.25 cup low-sodium chicken broth

1 tbsp coconut aminos

1 cup asparagus spears

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme

PREPARATION

• 1

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

• 2

  Heat 0.5 tablespoons of the extra virgin olive oil in a large skillet over medium-high heat.

• 3

  Place the chicken in the skillet and sear for 6 to 7 minutes per side until golden brown and cooked through, then remove and set aside to rest.

• 4

  Add the remaining 0.25 tablespoons of olive oil to the same skillet along with the sliced mushrooms and finely diced shallot.

• 5

  Sauté for 5 minutes until the mushrooms are browned and tender, then add the minced garlic and cook for 1 additional minute.

• 6

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

• 7

  Simmer the sauce for 3 minutes until slightly reduced, then stir in the fresh thyme.

• 8

  While the sauce simmers, steam the asparagus spears for 4 minutes until they are bright green and crisp-tender.

• 9

  Slice the chicken breast and arrange it on a plate, pouring the savory mushroom sauce over the top.

• 10

  Serve immediately with the steamed asparagus on the side.