NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 tbsp Extra virgin olive oil

1 tbsp Grass-fed ghee

1 tsp Fresh parsley

0.5 tsp Fresh thyme

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Green beans

0.5 cup Cooked quinoa

PREPARATION

• 1

  Place the chicken cutlets between two sheets of parchment paper and pound to an even thickness of about half an inch.

• 2

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

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering.

• 4

  Place the chicken in the hot skillet and sear for 3 to 4 minutes per side until deeply golden and cooked through.

• 5

  While the chicken cooks, mash the grass-fed ghee, minced garlic, parsley, and thyme together in a small bowl to create the herb butter.

• 6

  Steam the green beans in a basket over boiling water for 4 to 5 minutes until they are bright green and tender-crisp.

• 7

  Remove the skillet from the heat, add the herb butter to the pan, and spoon the melting butter over the chicken cutlets for one minute to baste.

• 8

  Serve the chicken immediately alongside the steamed green beans and warm cooked quinoa.