Name: Pan-Seared Chicken with Herb Butter Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5 oz Chicken tenderloins; 1 tsp Extra virgin olive oil; 1 tbsp Ghee; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 clove Garlic; 1 tbsp Fresh parsley; 1 tsp Lemon juice; 1 cup Asparagus; 0.25 cup Cooked quinoa

Instructions

Prep 10 min · Cook 15 min

Pat the chicken tenderloins dry with a paper towel and season both sides evenly with sea salt and black pepper.
Heat the extra virgin olive oil in a large stainless steel or cast-iron skillet over medium-high heat.
Place the chicken tenderloins in the hot skillet and sear for 3 to 4 minutes per side until golden brown and cooked through to an internal temperature of 165°F.
Remove the chicken from the skillet and set aside on a plate to rest.
In the same skillet, add the asparagus spears and sauté for 4 to 5 minutes until tender-crisp and bright green, then remove and place next to the chicken.
Lower the heat to medium and add the ghee to the skillet. Once melted, add the minced garlic and sauté for 30 seconds until fragrant.
Stir in the fresh parsley and lemon juice, scraping up any browned bits from the bottom of the pan to incorporate into the sauce.
Warm the pre-cooked quinoa in a small bowl or in the skillet briefly.
Plate the chicken, asparagus, and quinoa, then drizzle the herb butter sauce generously over the chicken before serving.

Nutrition

Ingredients

Instructions

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