NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 cup Asparagus

0.5 cup Cherry tomatoes

1 tbsp Extra virgin olive oil

1 tsp Ghee

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 tsp Dried oregano

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and place them on the baking sheet with the cherry tomatoes.

• 3

  Drizzle the vegetables with half of the olive oil and season with half of the sea salt and black pepper.

• 4

  Roast the vegetables in the oven for 12 to 15 minutes until the asparagus is tender and tomatoes are slightly blistered.

• 5

  While the vegetables roast, season the chicken breast on both sides with the dried oregano and the remaining salt and pepper.

• 6

  Heat the remaining olive oil in a skillet over medium-high heat.

• 7

  Place the chicken in the hot skillet and sear for 5 to 7 minutes per side until the internal temperature reaches 165°F.

• 8

  Lower the heat to medium-low and add the ghee, minced garlic, lemon juice, and lemon zest to the pan.

• 9

  Spoon the bubbling lemon-garlic sauce over the chicken for 1 minute until the chicken is beautifully glazed and fragrant.

• 10

  Serve the chicken immediately alongside the roasted vegetables, pouring any remaining pan sauce over the top.