- 8 halves of organic chicken breast
- Cook brown rice for 8
- 1 small log of goat cheese
- 24 large asparagus steamed
- ¼ cup organic olive oil
Sprinkle each chicken breast with salt, pepper and thyme.
Pour the olive oil into a large skillet on high heat. Brown the chicken breasts on the skin side. Moving them as needed to maximize the heat. Turn the breasts over and brown that side. Put a lid on the pan and turn the heat to low. Cook for five minutes or so depending on the size of the chicken breasts. Leave the lid on until the chicken is needed. They will continue to cook.
Slice each chicken breast and place on a warmed plate with the rice. Top the chicken with the warmed tomato sauce and place slices of the cheese on top of the sauce.
Spoon the drippings of the chicken onto the rice. Add the asparagus to each plate and serve.