Ingredients:
- 5 Tbsp. extra virgin olive oil
- 5 Cloves garlic, chopped
- 1 lb. skinless chicken breast, cubed
- 1⁄2 Cup fresh lemon juice (approximately 3 lemons)
- Sea salt and pepper to taste
- 3 Tbsp. unsalted butter
- 1⁄4 Cup fresh parsley, chopped
- 1⁄2 lb. mixed baby greens or field salad mixture
- 1⁄4 Cup crumbled Gorgonzola cheese
- 2 Tbsp. coconut oil
Directions:
- In a medium pan, sauté chicken in coconut oil over medium heat to cook through.
- In another pan, place 3 Tbsp. of the olive oil and the chopped garlic clove. Cook on low for 2 minutes; do not let the garlic brown.
- Turn heat to medium and add the chicken to the olive oil and garlic pan, and add 2 Tbsp. of the lemon juice; season with salt and pepper. Cook for approximately 5 minutes.
- Remove chicken from pan and set aside.
- Deglaze the pan with the remaining lemon juice and olive oil. Add butter and stir until melted.
- Taste the sauce and season with salt and pepper.
- Return chicken to pan, add parsley, and toss in mixture to coat chicken, then remove from heat.
- Place greens on plate, spoon chicken and sauce over the greens. Sprinkle with Gorgonzola cheese and serve.
