Pan Seared Pastured Chicken with Sauteed Veggies

  • 2 pastured chicken breasts
  • Real salt, black pepper, cumin, cayenne, paprika
  • Coconut oil or olive oil

Season chicken breast with sea salt, black pepper, cumin, paprika, and a pinch of cayenne. Heat a frying pan with coconut oil on medium high. Once oil begins shimmering (getting wavy), add chicken breast and cover. Cook 3-4 minutes on each side.

Let the chicken rest in the pan for 3-4 minutes.

Place onto a plate with Sautéed Veggies and Rosemary Roasted Potatoes