Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a small bowl, combine 4 tablespoons of softened unsalted butter with 6 cloves of minced black garlic, 1 tablespoon of fresh lemon juice, 1 teaspoon of chopped fresh thyme leaves, and 0.5 teaspoon of chopped fresh rosemary until well mixed.

2. 2

   Season 2 boneless, skinless chicken breasts with 0.5 teaspoon of sea salt and 0.25 teaspoon of freshly ground black pepper on both sides, then generously spread the black garlic herb butter mixture over each chicken breast.

3. 3

   Place the buttered chicken breasts into a steamer basket, ensuring they do not overlap, and arrange 1 bunch of trimmed asparagus around the chicken in the basket.

4. 4

   Pour 0.5 cup of chicken broth into the bottom of a large pot or steamer base, then carefully place the steamer basket with the chicken and asparagus inside the pot.

5. 5

   Bring the chicken broth to a gentle simmer over medium-high heat, then reduce the heat to medium-low, cover the pot tightly, and steam for 15 minutes.

6. 6

   Check the internal temperature of the chicken with a meat thermometer; it should reach 165°F (74°C), and the asparagus should be tender-crisp.

7. 7

   Carefully remove the steamed chicken and asparagus from the pot, allow the chicken to rest for 5 minutes before slicing, and serve immediately with any remaining pan juices if desired.