| Servings |
|
- 1 egg
- 1.5 oz chicken breasts boneless
- 5 sprigs flat leaf parsley
- 4 sprigs fresh thyme
- 2 cups asparagus
- 2 scallions
- 1 lemon
- 6 dry roasted almonds coarsely chopped
- 1 tblsp whole grain mustard
- 1 tsp extra virgin olive oil divided
- 1 tsp coconut oil
Ingredients
|
|
1. Bring a small sauce pot of water to a boil and fill a small bowl with ice water. Carefully lower the egg into the boiling water and cook for exactly 5 minutes for runny yolks (for firmer yolks, cook 1 to 4 minutes longer). Transfer the egg to the ice water to cool. Carefully peel the egg. While the egg cook, prepare the chicken.
2. Pat the chicken dry with a paper towel; season generously with Himalayan sea salt and pepper. Strip the parsley leaves from the stems; finely chop the leaves. Strip enough thyme leaves from the stems to measure 1 teaspoon.
3. In a small bowl, stir together the parsley, thyme, and 1 teaspoon extra virgin olive oil; season with Himalayan sea salt and pepper. Rub the chicken all over with the herb mixture.
4. In a large frying pan over medium-high heat, warm 1 teaspoon coconut oil. Working in batches if needed, add the chicken and cook until the outside is well browned, 5 to 6 minutes. Turn and cook until the meat is firm and cooked through, 3 to 5 minutes. While the chicken cooks, prepare the asparagus and scallions.
5. Prep and cook the asparagus and scallions. Snap off the woody ends from the asparagus. Trim the root ends from the scallions. In the same pan used for the chicken, add the asparagus and scallions in a single layer, season with Himalayan sea salt and pepper, and cook, turning occasionally, until the asparagus and scallions are crisp-tender, 3 to 5 minutes. Transfer the asparagus to a plate and the scallions to a cutting board. Let the scallions cool slightly, then thinly slice.
6. Make the vinaigrette. Juice half the lemon; cut half into wedges for garnish. In a small bowl, stir together the mustard, 2 teaspoons lemon juice, and 1 tablespoon extra virgin olive oil. Season to taste with Himalayan sea salt and pepper. Serving Size = 1 teaspoon
7. Transfer the chicken and asparagus to a plate. Carefully cut the egg in half crosswise over the asparagus. Drizzle with the mustard vinaigrette, garnish with the scallions and almonds (optional), and serve with the lemon wedges. Enjoy!