NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.25 cup Cooked quinoa

1 cup Broccoli florets

0.25 tbsp Extra virgin olive oil

0.25 tsp Ghee

1 tbsp Fresh parsley

1 tsp Fresh chives

1 clove Garlic

1 tbsp Lemon juice

2 tbsp Low-sodium chicken broth

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Place the chicken in the skillet and sear for 6 to 7 minutes per side, or until the internal temperature reaches 165°F and the exterior is golden brown.

• 4

  Transfer the chicken to a plate and cover loosely with foil to rest for 5 minutes.

• 5

  While the chicken rests, steam the broccoli florets in a steamer basket over boiling water for 4 to 5 minutes until tender-crisp and bright green.

• 6

  Lower the skillet heat to medium and add the ghee and minced garlic, sautéing for 30 seconds until fragrant.

• 7

  Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan.

• 8

  Stir in the chopped parsley and chives, simmering the sauce for 1 minute until slightly reduced.

• 9

  Plate the chicken over the warm cooked quinoa with the steamed broccoli on the side, spooning the herb sauce generously over the chicken.