
Ingredients
- 1 lb Skinless Boneless Chicken Breast
- 2 TBSP Raw Honey (local is best for allergy prevention)
- 2 TBSP Ghee
- 1 C Asparagus
- 3 Lemons
- 1 TBSP Chopped Parsley
- 1/4 C Coconut Flour
- 1 TSP Lemon Pepper Seasoning
- 1/2 TSP Sea Salt
Instructions
- Pound chicken into ¾ inch thick pieces (this will help it to cook evenly)
- Place flour and dry seasoning into bowl
- Gently toss chicken in flour mixture until evenly coated
- Melt ghee in cast iron skillet and sauté chicken for 3-5 minutes on each side or until golden brown Transfer to a plate
- Add chopped asparagus (1-2 inch length) into pan
- Sauté until bright green and tender
- Remove and set aside
- Lay lemon slices down on the bottom of the pan to caramelize
- Remove and set aside
- Layer ingredients back into pan (asparagus, chicken, lemon) and top with parsley
- Serve hot and enjoy! (I like to squeeze the caramelized lemon over everything)


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