NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

0.5 tbsp ghee

1 cup asparagus spears

1 cup cauliflower florets

1 tbsp lemon juice

1 tsp lemon zest

1 tbsp fresh parsley

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp vegetable broth

PREPARATION

• 1

  Steam the cauliflower florets until very soft, then drain and mash with a splash of the vegetable broth and a pinch of the sea salt until smooth and creamy.

• 2

  Season the chicken cutlets evenly on both sides with half of the sea salt and black pepper.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat and sear the chicken for 3 to 4 minutes per side until golden brown and cooked through.

• 4

  Remove the chicken from the pan and set aside; add the asparagus spears to the same skillet and sauté for 5 minutes until vibrant and tender-crisp.

• 5

  Lower the heat to medium and add the ghee, minced garlic, lemon juice, and lemon zest to the skillet, whisking to deglaze the pan.

• 6

  Stir in the fresh parsley and return the chicken to the pan, spooning the glossy sauce over the cutlets before serving over the cauliflower mash.