NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cups asparagus spears

1 tbsp extra virgin olive oil

0.5 tbsp grass-fed ghee

1 tsp raw honey

1 tbsp fresh lemon juice

1 tsp lemon zest

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and toss them on the baking sheet with the olive oil, half of the sea salt, and half of the black pepper.

• 3

  Pat the chicken breast dry with a paper towel and season both sides with the remaining salt, pepper, and the dried oregano.

• 4

  Heat a cast iron skillet over medium-high heat and add the ghee, swirling the pan to coat the surface evenly.

• 5

  Place the chicken in the skillet and sear for 5-6 minutes per side until a deep golden-brown crust forms and the internal temperature reaches 165°F.

• 6

  While the chicken is searing, slide the asparagus into the oven and roast for 10-12 minutes until tender yet crisp.

• 7

  In a small bowl, whisk together the lemon juice, lemon zest, honey, and minced garlic to create the glaze.

• 8

  Reduce the skillet heat to low, pour the lemon mixture over the chicken, and spoon the bubbling sauce over the meat for 1 minute until slightly thickened.

• 9

  Plate the chicken alongside the roasted asparagus and drizzle any remaining pan glaze over the top before serving.