Ingredients:

  • 2 tbsp Extra Virgin Olive Oil
  • 6 cloves Garlic, smashed and minced
  • 1 tsp Red Pepper Flakes
  • 1 lb Lean Ground Chicken (93% lean)
  • 1 tsp Kosher Salt
  • 1/2 tsp Cracked Black Pepper
  • 1 tbsp Fresh Rosemary, finely chopped
  • 1 tbsp Fresh Thyme, stripped from stems
  • 1/4 cup Chicken Bone Broth
  • 1 tbsp Fresh Lemon Juice
  • Zest of half a lemon
  • 2 tbsp Fresh Parsley, chopped

Instructions:

  1. Place the olive oil and minced garlic in a cold 12-inch heavy-bottomed skillet. Turn the heat to medium. As the garlic begins to sizzle and smells nutty (about 2-3 minutes), add the red pepper flakes.
  2. Increase heat to medium-high. Add the ground chicken to the pan in one large disk. Use a stiff spoon to flatten it against the hot surface. Let it sear undisturbed for 4 minutes until a deep golden-brown crust forms on the bottom.
  3. Break the chicken into large chunks and sprinkle with salt, pepper, rosemary, and thyme. Continue breaking the chicken into smaller crumbles while stirring.
  4. Pour in the chicken bone broth, lemon juice, and lemon zest. Use a wooden spoon to scrape the bottom of the pan (deglazing) to incorporate the browned bits. Simmer for 1-2 minutes until the liquid reduces into a light glaze.
  5. Remove from heat, garnish with fresh chopped parsley, and serve immediately.