NUTRITION

SERVINGS

INGREDIENTS

5 oz boneless skinless chicken breast

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tbsp extra virgin olive oil

1 tsp ghee

1 clove garlic

1 tbsp lemon juice

1 tbsp fresh parsley

1 tsp fresh chives

1 cup asparagus

0.5 cup cooked quinoa

PREPARATION

• 1

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

• 2

  Heat the extra virgin olive oil in a stainless steel or cast iron skillet over medium-high heat.

• 3

  Place the chicken in the hot pan and sear for 5 to 7 minutes per side until golden brown and cooked through.

• 4

  While the chicken cooks, steam or lightly sauté the asparagus until it is bright green and crisp-tender.

• 5

  Remove the chicken from the pan and let it rest on a plate for 3 minutes; reduce the pan heat to low.

• 6

  Add the ghee and minced garlic to the pan, sautéing for 30 seconds until fragrant.

• 7

  Stir in the lemon juice, fresh parsley, and chives to create a light, aromatic pan sauce.

• 8

  Serve the chicken over the fluffy cooked quinoa with the asparagus on the side, spooning the herb sauce over the top.