How to Make Chicken Oscar

Ingredients

• 1 pound medium-thick asparagus
• 1 tablespoon MCT oil or extra-virgin olive oil
• 1 teaspoon fine sea salt, divided
• 1 teaspoon fresh ground black pepper, divided
• 2 tablespoons Paleo fat, such as lard, tallow, or coconut oil
• 4 (3- to 4-ounce) boneless, skinless chicken thighs
• ½ cup Easy Dairy-Free Hollandaise, warm
• 8 ounces canned crab claw meat
• Purple sea salt, for garnish
• Chopped fresh flat-leaf parsley, for garnish

1. Preheat the oven to 450°F. Cut off the tough bottom ends of the asparagus and place the spears in a single layer on a rimmed baking sheet. Pour the MCT oil over the asparagus and roll them around to coat. Sprinkle with ¼ teaspoon of the salt and ¼ teaspoon of the pepper. Bake for 10 minutes, or until slightly brown.
To Cook the Chicken
2. Heat the Paleo fat in a cast-iron skillet over medium-high heat. Place the chicken thighs in a large resealable plastic bag and, using a rolling pin, pound the thighs until they’re ¼ inch thick. Remove from the plastic bag and season both sides with the remaining ¾ teaspoon each of salt and pepper. Once the oil is hot, add the chicken to the skillet and cook until golden brown on both sides and cooked through, about 4 minutes per side. Remove to a cutting board and let rest for a minute or two, then slice.
3. To serve, divide the roasted asparagus among four plates. Top each with a sliced chicken thigh, one-quarter of the hollandaise, and one-quarter of the crabmeat. Garnish with purple salt and chopped parsley. Though best served fresh, leftovers will keep in an airtight container in the fridge for up to 2 days.