NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 tsp Olive oil

0.25 cup Full-fat coconut milk

0.25 cup Low-sodium chicken broth

1 clove Garlic

1 tsp Fresh thyme

1 tbsp Fresh parsley

1 cup Asparagus

1 cup Cauliflower rice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

PREPARATION

• 1

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

• 2

  Heat olive oil in a large skillet over medium-high heat.

• 3

  Place the chicken in the skillet and sear for 6 to 8 minutes per side until golden brown and the internal temperature reaches 165°F.

• 4

  Remove the chicken from the pan and set it aside on a plate to rest.

• 5

  In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.

• 6

  Pour in the chicken broth and full-fat coconut milk, scraping the bottom of the pan to release any browned bits.

• 7

  Stir in the fresh thyme and simmer the sauce for 3 to 5 minutes until it begins to thicken.

• 8

  While the sauce simmers, steam the asparagus and cauliflower rice until they reach a crisp-tender consistency.

• 9

  Stir the lemon juice and fresh parsley into the sauce, then return the chicken to the pan to coat.

• 10

  Serve the chicken and velvety sauce over the cauliflower rice with a side of steamed asparagus.