NUTRITION

SERVINGS

INGREDIENTS

5 oz Rotisserie chicken breast

0.5 cup Cooked quinoa

1 cup Asparagus spears

1 tsp Extra virgin olive oil

0.25 cup Low-sodium chicken bone broth

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

1 tsp Ghee

PREPARATION

• 1

  Remove the skin from the rotisserie chicken and slice 5 ounces of the breast meat into thick strips.

• 2

  In a small skillet over medium heat, melt the ghee and add the fresh rosemary and thyme until the herbs become fragrant.

• 3

  Add the chicken to the skillet along with the chicken bone broth and lemon juice, simmering for 3 minutes until the liquid reduces into a light, savory jus.

• 4

  While the chicken warms, sauté the asparagus spears in a separate pan with olive oil, sea salt, and black pepper until they are crisp-tender.

• 5

  Place the pre-cooked quinoa in a shallow bowl and top it with the chicken and asparagus.

• 6

  Drizzle the remaining herb-infused pan jus over the entire dish before serving.