Herbed chicken breasts with asparagus and soft-cooked eggs
Paleo, Gluten-Free, Soy-Free
25 – 35 Minutes
This simple spring meal adds up to far more flavor than its short ingredient list suggests. If you’ve never seared asparagus in a pan before, you’ll love how easy it is and how good the spears taste lightly browned in olive oil. Chef Justine’s fail-proof 5-minute soft-cooked eggs always come out with tender, just-set whites and runny, golden yolks, a perfect sauce for the asparagus and chicken.
In your bag
- 2 pasture-raised organic eggs
- Two 6-ounce boneless skin-on chicken breasts
- Fresh flat-leaf parsley
- Fresh thyme
- 1 tablespoon unsalted butter (optional)
- 6 ounces asparagus
- 2 scallions
- 1 lemon
- 1 tablespoon whole grain mustard
Calories: 630, Protein: 45g, Fiber: 2g, Total Fat: 42g, Monounsaturated Fat: 26g, Polyunsaturated Fat: 6g, Saturated Fat: 8g, Cholesterol: 265mg, Sodium: 540mg, Carbohydrates: 13g, Total Sugars: 2g, Added Sugars: 0g.
Contains: Milk, Eggs