NUTRITION

SERVINGS

INGREDIENTS

3.5 oz chicken breast

3 oz shrimp

1 large egg

0.5 tbsp olive oil

0.5 tbsp ghee

2 cloves garlic

0.25 tsp red pepper flakes

1 tbsp lemon juice

1 tsp lemon zest

2 cups zucchini noodles

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a small pot of water to a boil, gently lower the egg into the water, and simmer for 6.5 minutes. Immediately transfer to an ice bath, peel, and set aside.

• 2

  Slice the chicken breast into bite-sized pieces and season both the chicken and shrimp with half of the sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sear until golden and cooked through, about 5 minutes. Remove from the pan.

• 4

  In the same skillet, add the shrimp and cook for 2 minutes per side until pink and opaque. Remove and set aside with the chicken.

• 5

  Lower the heat to medium and add the ghee to the skillet. Stir in the minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.

• 6

  Whisk in the lemon juice and lemon zest, scraping up any browned bits from the bottom of the pan.

• 7

  Add the zucchini noodles to the skillet and toss for 2 minutes until they are just tender but still have a slight crunch.

• 8

  Return the chicken and shrimp to the pan, tossing everything together to coat in the lemon-garlic sauce.

• 9

  Plate the scampi, garnish with fresh parsley, and top with the halved soft-boiled egg. Season with the remaining salt and pepper.