NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken liver

1.5 oz brown rice spaghetti

2 tsp extra virgin olive oil

2 cloves garlic

1 tbsp fresh parsley

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the brown rice spaghetti according to package directions until al dente.

• 2

  While the pasta cooks, rinse the chicken livers and pat them very dry with paper towels to ensure a good sear.

• 3

  Season the livers evenly with the sea salt and black pepper.

• 4

  Heat one teaspoon of olive oil in a large skillet over medium-high heat until shimmering.

• 5

  Add the chicken livers to the skillet in a single layer and sear for 2-3 minutes per side until browned on the outside but still slightly pink in the middle.

• 6

  Remove the livers from the pan and set them aside on a plate.

• 7

  Reduce the skillet heat to medium and add the remaining teaspoon of olive oil and the minced garlic, sautéing for 30 seconds until fragrant.

• 8

  Drain the pasta, reserving a tablespoon of pasta water, and add both to the skillet with the garlic.

• 9

  Return the livers to the pan, add the lemon juice and chopped parsley, and toss gently to combine before serving.