NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Extra virgin olive oil

0.25 cup Plain Greek yogurt

0.25 cup Low-sodium chicken broth

1 tsp Dijon mustard

1 tsp Fresh parsley

1 tsp Fresh chives

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

0.25 cup Cooked brown rice

PREPARATION

• 1

  Season the chicken breast evenly with sea salt, black pepper, and garlic powder.

• 2

  Heat the extra virgin olive 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 the internal temperature reaches 165 degrees Fahrenheit.

• 4

  Remove the chicken from the pan and set aside to rest on a plate to keep the juices locked in.

• 5

  Add the asparagus spears to the same skillet and sauté for 3 to 5 minutes until they are bright green and tender-crisp, then remove from the pan.

• 6

  Reduce the heat to low and add the chicken broth and Dijon mustard, scraping up any browned bits from the bottom of the pan for extra flavor.

• 7

  Whisk in the plain Greek yogurt, fresh parsley, and fresh chives until the sauce is smooth and warm, being careful not to let it boil to prevent curdling.

• 8

  Serve the pan-seared chicken over the cooked brown rice with a side of asparagus, generously drizzling the velvety herb sauce over the top.