Ingredients
3 tbsp. organic extra virgin oil (possibly more if you cook like I do)
2-4 heads organic garlic with tops cut off (great to have on hand or freeze for later use if you have extra)
4-5 organic chicken breasts pounded to even thickness and easy to sauté.
½ cup fresh parsley or 1/8 cup dried. Add to taste
1 Tbsp. chopped organic thyme
1 Tbsp. organic chopped rosemary
optional ½ Tsp chopped sage
Himalayan sea salt and pepper to taste
1-2 Tbsp. Digion mustard
1/3 cup organic macadamia nuts, cashews or Brazil nuts
1 bunch of organic asparagus
2 cups organic green salad of choice
Instructions
Preheat oven to 365F. Drizzle 1 tbsp. olive oil over heads of garlic and roast for 30 to 40 minutes. Garlic heads should be toasted in appearance. Mix herbs salt and pepper and nuts in food processor, process until nuts are very small. Brush with thin layer of Dijon mustard and coat each side with herb mix. You can do this shake n bake style or on a flat plate. Heat olive oil in sauté pan or grill pan over medium heat. Cook breasts 3 to 4 minutes longer if thicker breasts. Flip and repeat. Cook until no longer pink in middle. Remove and set aside.
Sauté asparagus in olive oil over medium heat or toss with olive oil and bake for 35 minutes at 365F.
Slice chicken at an angle squeeze roasted garlic out of skin and divide evenly on top of the chicken. Arrange chicken over asparagus and greens.
Notes Feel free to add mushrooms to the greens. Be creative.