NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

0.5 cup cooked quinoa

1 cup asparagus spears

1 tbsp lemon juice

1 clove garlic

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp ghee

PREPARATION

• 1

  Pat the chicken breast dry with paper towels and season both sides evenly with sea salt and black pepper.

• 2

  Heat the 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 5-7 minutes per side, or until the internal temperature reaches 165°F and the exterior is golden brown.

• 4

  While the chicken cooks, steam or lightly sauté the asparagus spears until tender-crisp and vibrant green.

• 5

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

• 6

  Lower the heat to medium and add the ghee to the same skillet. Once melted, add the minced garlic and sauté for 30 seconds until fragrant.

• 7

  Whisk in the lemon juice and fresh chopped parsley, scraping up any browned bits from the bottom of the pan to create a light sauce.

• 8

  Plate the cooked quinoa and top with the chicken breast and asparagus.

• 9

  Drizzle the lemon-herb sauce over the chicken and serve immediately.