NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1.5 cups asparagus

1 tbsp olive oil

0.5 tbsp ghee

1 tbsp lemon juice

1 tsp lemon zest

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

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

• 2

  Trim the tough, woody ends off the asparagus spears and spread them in a single layer on the prepared baking sheet.

• 3

  Drizzle the asparagus with the olive oil and sprinkle with half of the sea salt and black pepper, tossing to coat evenly.

• 4

  Roast the asparagus in the oven for 12 to 15 minutes until they are tender and just starting to brown at the tips.

• 5

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

• 6

  Heat the ghee in a medium stainless steel or cast iron skillet over medium-high heat until it is shimmering and hot.

• 7

  Place the chicken in the skillet and sear for 6 to 7 minutes without moving it to develop a golden-brown crust.

• 8

  Flip the chicken and cook for another 5 to 6 minutes, or until the internal temperature reaches 165°F.

• 9

  Reduce the heat to low and add the minced garlic, fresh thyme, lemon zest, and lemon juice to the skillet, stirring for 1 minute to create a pan sauce.

• 10

  Spoon the lemon-herb pan juices over the chicken and serve immediately alongside the roasted asparagus.