Elton and I love cooking together. There is something special about getting in the kitchen, chopping vegetables, preparing a meal and sitting down to eat a meal you cooked from scratch together.

We believe it is the little things that bring a couple closer together, and today I wanted to share a simple meal that brings us joy every time we eat it!

SMOTHERED CHICKEN AND ROASTED ASPARAGUS RECIPE:

Smothered Chicken Ingredients:

3 boneless chicken breasts (we use organic)

2 Tbsp Barbecue Sauce (we use Primal Kitchen)

4 slices of bacon, cooked and crumbled (we use Wellshire Farms, Organic Uncured Turkey bacon)

8 oz container sliced mushroom

1 Tbsp olive oil

1 Tbsp ghee or butter

1 tsp garlic powder

2 Tbsp Worcestershire sauce.

3 slices of your favorite cheese (we like to use white American cheese

Roasted Asparagus Ingredients:

I bunch of asparagus

2 Tbsp avocado oil

Blend of 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp black pepper and a pinch of salt

Cooking Instructions:

Grill chicken.

While chicken is grilling, cook bacon and crumble.

Add 1 Tbsp extra virgin olive oil and 1 Tbsp ghee (or butter) to a fry pan.

Add mushrooms and sauté for 10 minutes on medium heat

Add 2 Tbsp Worcestershire sauce and turn heat to low. Sauté for 10 more minutes.

Add barbecue sauce to a bowl and microwave for about 15-20 seconds to heat.

When your chicken is ready to come off the grill, place it on a small flat sheet.

Brush chicken with barbecue sauce, then add mushrooms on the chicken.

Sprinkle bacon on top of the mushrooms and cover chicken with cheese.

Put in oven on the broil setting for about 5 minutes (keep an eye on it and remove when cheese is melted).

To prepare the asparagus:

Pre-heat oven to 400 degrees fahrenheit.

Cut off ends of the asparagus and place on flat baking sheet or pan.

Add avocado oil and spices, mix together.

Place in oven and bake for 25 minutes.

The asparagus will look darkened, shriveled and slightly burnt.

Enjoy!