INGREDIENTS serves 4

4 tbsps. ghee or grass-fed butter, divided
2 cups chicken broth, divided
1 1/4 cups water

3 garlic cloves, minced
2 boneless skinless chicken breasts, cut crosswise into 1/2 inch thick strips
1 lb. asparagus, trimmed and cut into thirds
1 large tomato, roughly chopped
1/2 cup tomato puree (or mix tomato paste and water)
1 tbsp. fresh thyme or tarragon or basil or 1 tsp. dried

Salt and pepper

PROCESS

Put rice in seive and run water over it until it turns clean. Melt 1 tbsp. butter in a saucepan over medium heat and add rice, stirring to coat rice with butter. Add 1 cup of chicken broth and 1 1/4 cups water and 1/2 tsp. salt and stir to combine. Cover and bring to a boil over high heat, then reduce heat to simmer until all the water is absorbed 15 – 18 minutes. Remove the pan from the heat and let sit covered for 5 minutes.

While rice is cooking, heat 1 tbsp. of ghee in large skillet over medium heat. Add the garlic and cook stirring frequently for 1 minute. Add the chicken, scattering slices in single layer, season with salt and pepper and cook without stirring, for about 3 minutes. Add the aspargus, stir to combine, then add the chopped tomato, tomato puree, and remaning 1 cup chicken stock. Stir all together, cover and simmer until chicken is cooked through and asparagus is tender, about 5 minutes.

Stir in thyme, season again with salt and pepper, and add final 2 tbsps. of butter, stirring until incorporated.

Serve over rice!

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May your days be truly delicious and satisfying!

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