NUTRITION

SERVINGS

INGREDIENTS

8 oz boneless skinless chicken thighs

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tbsp avocado oil

1 bunch asparagus

4 clove garlic

0.25 cup full-fat coconut milk

0.5 tsp dried thyme

0.5 tsp dried rosemary

0.5 cup cooked quinoa

PREPARATION

• 1

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

• 2

  Heat the avocado oil in a large skillet over medium-high heat until shimmering.

• 3

  Place the chicken in the skillet and sear for 5 to 7 minutes per side until golden brown and fully cooked, then transfer to a plate.

• 4

  Add the trimmed asparagus and minced garlic to the pan drippings, sautéing for 3 to 4 minutes until the asparagus is crisp-tender.

• 5

  Reduce the heat to medium and stir in the full-fat coconut milk, dried thyme, and dried rosemary, scraping the pan to incorporate the savory bits.

• 6

  Simmer the sauce for 2 minutes until it thickens into a velvety consistency, then return the chicken to the skillet to glaze.

• 7

  Arrange the chicken and asparagus over a bed of warm cooked quinoa and serve family-style directly from the pan.