Ingredients:

  • 1 lb lean ground chicken (93/7 blend)
  • 6 cloves fresh garlic, finely minced
  • 2 tbsp extra virgin olive oil
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1 tsp fine sea salt
  • 1/2 tsp cracked black pepper
  • 1/4 cup fresh Italian parsley, finely chopped
  • 2 tbsp fresh chives, finely chopped
  • 1 tbsp unsalted butter
  • 1/2 fresh lemon, zested and juiced

Instructions:

  1. Pat the ground chicken dry with paper towels if it looks excessively wet in the package.
  2. Heat 2 tablespoons of extra virgin olive oil in a 12-inch heavy-bottomed skillet over medium-high heat until shimmering.
  3. Add the 1 lb lean ground chicken to the pan, pressing it into a single flat disc with a stiff spatula. Let it sear undisturbed for 3 to 4 minutes to achieve a golden, shattering crust.
  4. Break the meat into large chunks. Add 1 tsp dried oregano, 1/2 tsp red pepper flakes, 1 tsp fine sea salt, and 1/2 tsp cracked black pepper. Cook 2 minutes until the spices smell toasted.
  5. Push the meat to the edges and drop the 6 cloves fresh garlic into the center. Sauté for 60 seconds until fragrant and pale gold.
  6. Add the 1 tbsp unsalted butter. As it melts and foams, toss the chicken through it to coat every fiber.
  7. Turn off the heat. Add the 1/2 fresh lemon zest and juice, the 1/4 cup fresh Italian parsley, and 2 tbsp fresh chives.
  8. Mix everything one last time until the herbs are wilted but still vibrant green. Let it sit in the warm pan for 2 minutes before serving to allow the juices to redistribute.