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Servings: 6
Ingredients
- 1 bunch of asparagus
- 2 small eggplant, peeled and sliced into circles
- avocado oil (or preferred oil for drizzling)
- 4 chicken breasts
- 2 egg yolks
- 2 teaspoons water
- 2 teaspoons freshly squeezed lemon juice (about 1/2 lemon)
- 5 tablespoons organic butter or ghee, cut into pieces
- 2 teaspoons Dijon mustard
- 1 cup grape tomatoes, halved
- balsamic vinegar (to drizzle)
- sea salt and ground pepper, to taste
- Optional Garnishes: smoked paprika and fresh basil
View Full Recipe at Cavegirl Cuisine
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 245g | |
| Recipe makes 6 servings | |
| Calories 278 | |
| Calories from Fat 164 | 59% |
| Total Fat 18.5g | 23% |
| Saturated Fat 8.59g | 34% |
| Trans Fat 0.11g | |
| Cholesterol 85mg | 28% |
| Sodium 148mg | 6% |
| Potassium 520mg | 15% |
| Total Carbs 7.75g | 2% |
| Dietary Fiber 4.5g | 15% |
| Sugars 3.19g | 2% |
| Protein 21.04g | 34% |
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