NUTRITION

SERVINGS

INGREDIENTS

9 oz boneless skinless chicken thighs

1 tbsp avocado oil

0.5 tbsp ghee

1 bunch asparagus

2 cloves garlic

1 tbsp fresh lemon juice

1 tsp lemon zest

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

0.75 cup cooked white rice

1 tbsp fresh parsley

PREPARATION

• 1

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

• 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 6 to 7 minutes per side until golden brown and fully cooked, then transfer to a plate.

• 4

  Add the trimmed asparagus to the same skillet and sear for 4 to 5 minutes until tender-crisp and vibrant green.

• 5

  Reduce the heat to medium and add the ghee and minced garlic to the pan, sautéing for 1 minute until fragrant.

• 6

  Stir in the lemon juice, lemon zest, and cooked white rice, tossing well to coat the rice and asparagus in the flavorful sauce.

• 7

  Return the chicken to the skillet to warm through, garnish with fresh parsley, and serve family-style directly from the pan.