A perfect on-the-go meal that fulfills your protein, healthy fats and vegetables quota for the day. Garlic, basil, oregano, thyme and onion combine to give these chicken thighs a juicy, aromatic flavor.
Gluten Free, Dairy Free, Egg Free, Paleo-Friendly
AuthorJennifer LeighCategoryDinnerA perfect on-the-go meal that fulfills your protein, healthy fats and vegetables quota for the day. Garlic, basil, oregano, thyme and onion combine to give these chicken thighs a juicy, aromatic flavor.
Heat iron skillet over medium/high heat while 2 Tablespoons of ghee melts.
Prepare chicken thighs by seasoning them with sea salt and pepper on each side.
Once skillet is warm, add minced garlic and herbs and saute until fragrant.
Reduce heat to medium and add chicken thighs to pan. Cook for 5 to 7 minutes on each side until almost completely cooked (cooked chicken is 165°F).
Move chicken to one side of skillet. Add remaining 1 Tablespoon of ghee to open space. Once melted, add asparagus. Rotate asparagus for 4 to 6 minutes until it and chicken are cooked through.
Remove from heat, garnish with fresh seasoning and serve.
I absolutely love making this meal in my cast iron skillet.
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