NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast cutlets

1 tbsp Extra virgin olive oil

1 tsp Ghee

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

1 tsp Dried oregano

2 cup Baby spinach

0.5 cup Cherry tomatoes

1 tbsp Lemon juice

PREPARATION

• 1

  Pat the chicken cutlets dry with paper towels to ensure a proper sear.

• 2

  In a small bowl, combine the sea salt, black pepper, garlic powder, and dried oregano.

• 3

  Season both sides of the chicken cutlets evenly with the herb mixture.

• 4

  Heat the olive oil and ghee in a large stainless steel or cast iron skillet over medium-high heat.

• 5

  Once the pan is hot, add the chicken cutlets and sear for 3 to 4 minutes per side until golden brown and cooked through.

• 6

  Remove the chicken from the pan and let it rest on a clean plate.

• 7

  In the same skillet, add the cherry tomatoes and sauté for 2 minutes until the skins begin to blister.

• 8

  Add the baby spinach and lemon juice to the pan, tossing constantly for 1 minute until the spinach is just wilted.

• 9

  Plate the chicken cutlets over the warm spinach and tomato medley and serve immediately.