Gluten Free Dairy Free Serves 3-4
- 2 Tablespoons Raw Honey (Local best for Allergy prevention)
- 1 Pound Skinless Boneless Chicken Breast
- 2 Tablespoons Vegan Butter
- 1 Cup Asparagus
- 3 Lemons
- 1 Tablespoon Chopped Parsley
- ¼ Cup Coconut Flour
- 1 teaspoon Lemon Pepper Seasoning
- ½ teaspoon Sea Salt
- 2 Grilled Avocados
Pound chicken into ¾ inch thick pieces (this will help it to cook evenly). Place flour and dry seasoning into a bowl. Gently toss chicken in flour mixture until evenly coated. Melt ghee in cast iron skillet and saute chicken for 3-5 minutes on each side or until golden brown. Transfer to a plate.
Add chopped asparagus (1-2 inch length) into the pan. Saute 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).