About the Recipe
Ingredients
3/4 cup low-sodium organic chicken broth
1/2 cup canned light coconut milk
3 tbsp. Dijon mustard
1 tbsp. apple cider vinegar
1 tsp. dried sage
1 tsp. dried thyme
1 lb. raw chicken breast, boneless, skinless, cut into 4 pieces
1/2 tsp. sea salt (or Himalayan salt), divided use
1/2 tsp. ground black pepper, divided use
1 tbsp ghee (organic grass-fed, if possible)
1tsp. ghee (organic grass-fed, if possible)
2 cups halved baby potatoes
1 tbsp. potato starch (combine with 1 tbsp. water to make a slurry)
2 cups asparagus, cut into 1-inch pieces
Preparation
Preheat oven to 375 degrees F.
Add broth, coconut milk, mustard, vinegar, sage, and thyme to a medium mixing bowl; whisk to combine. Set aside.
Season chicken on both sides with 1 pinch of salt and 1 pinch of pepper; set aside
Melt ghee in a Dutch oven (or heavy-bottomed pan) over medium-high heat. Add chicken and potatoes; cook stirring potatoes occasionally and flipping chicken halfway through, for 6 to 7 minutes, or until chicken and potatoes are golden brown.
Remove chicken and potatoes from Dutch oven; set aside. Add broth mixture, remaining salt, and remaining pepper; stir to combine, scraping up any brown bits on bottom of Dutch oven. Add potato starch slurry; whisk to combine. Bring to a gentle boil; cook, whisking frequently, for 1 minute. Add chicken, potatoes, and asparagus.
Transfer Dutch over to oven. Bake for 15 minutes, or until chicken is cooked through and asparagus is tender-crips.
Nutritional Info:
Calories: 273 | Total Fat: 9g | Saturated Fat: 5g | Total Carbs: 19g | Fiber: 3g | Total Sugar: 2g | Added Sugar: 0g | Protein: 29g | Sodium: 503mg | Cholesterol: 95mg