NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Olive oil

1 tbsp Lemon juice

1 clove Garlic

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus

0.25 cup Cooked quinoa

1 tsp Ghee

PREPARATION

• 1

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

• 2

  Heat the olive oil in a large skillet over medium-high heat until it begins to shimmer.

• 3

  Place the chicken in the skillet and sear for 6 to 7 minutes per side until it reaches an internal temperature of 165°F and is beautifully golden.

• 4

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

• 5

  In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.

• 6

  Whisk in the lemon juice, fresh parsley, and ghee, scraping the bottom of the pan to incorporate the flavorful browned bits.

• 7

  Steam or lightly sauté the asparagus in a separate pan until bright green and tender-crisp.

• 8

  Plate the chicken over the warm quinoa, drizzle generously with the lemon-herb sauce, and serve with the asparagus on the side.