Spicy Garlic Tarragon Chicken – Phase 2

Ingredients

• 1 Phase 1 portion plus 3 oz boneless skinless chicken breast, cut into 1” cubes
• ⅛ tsp salt
• ⅛ tsp – ¼ tsp cayenne, depending on how spicy you like it
• ½ tbsp avocado oil
• 2 cloves garlic, peeled and minced
• ¼ cup fat-free chicken broth
• 2 tbsp lemon juice
• 1 cup green peas
• 1 ½ cups asparagus, 1” inch off the bottom trimmed off, cut into 1” pieces
• 1 sprig fresh tarragon lemon wedge for garnish, optional

*US: 1 Portion = 4-6 ounces

*CA: 1 Portion = 8 ounces

Directions

1. Toss chicken cubes with salt and cayenne. Set aside.
2. Heat a non-stick skillet over medium heat for about a minute. Add in avocado oil to evenly coat the pan and place chicken in the pan in one layer.
3. Sear all of the sides of the chicken until golden, about 30 seconds per side.
4. Add garlic to the pan and saute until garlic is fragrant, about 30 seconds.
5. Pour in chicken stock and lemon juice carefully. Push chicken to the side, top with a tarragon sprig, and add in peas and asparagus to the other side of the skillet. Cover and simmer until chicken reaches 165°F and asparagus is tender, about 5-7 minutes.
6. Uncover the skillet, and plate chicken, peas, and asparagus.
7. Optionally squeeze the lemon wedge over the chicken to taste.