NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp ghee

1 tbsp black peppercorns

0.25 tsp sea salt

1 tbsp shallot

1 clove garlic

0.25 cup chicken bone broth

0.25 cup full-fat coconut milk

1 cup asparagus spears

1 tsp fresh parsley

PREPARATION

• 1

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

• 2

  Place the cracked peppercorns on a flat plate and press the chicken firmly into them to create a thick crust.

• 3

  Heat the ghee in a stainless steel or cast iron skillet over medium-high heat until shimmering.

• 4

  Carefully place the chicken in the pan and sear for 6 to 8 minutes per side until the internal temperature reaches 165°F.

• 5

  Remove the chicken from the pan and let it rest on a plate, tented with foil.

• 6

  In the same skillet, add the minced shallots and garlic, sautéing for 1-2 minutes until translucent and aromatic.

• 7

  Pour in the chicken bone broth to deglaze the pan, using a wooden spoon to scrape up the flavorful browned bits from the bottom.

• 8

  Whisk in the full-fat coconut milk and simmer for 3-4 minutes until the sauce reduces and achieves a silky consistency.

• 9

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

• 10

  Plate the chicken, spoon the peppercorn cream sauce generously over the top, garnish with fresh parsley, and serve with the asparagus.