NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

0.5 tbsp ghee

1 cup asparagus

1 cup red bell pepper

1 clove garlic

1 tsp fresh rosemary

0.5 whole lemon

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Pat the chicken breast completely dry with a paper towel to ensure the skin or surface gets perfectly crispy.

• 3

  In a small bowl, combine the melted ghee, minced garlic, chopped rosemary, sea salt, and black pepper to create a savory herb paste.

• 4

  Rub the herb paste evenly over the chicken breast and place it on one side of the prepared baking sheet.

• 5

  Trim the woody ends off the asparagus and slice the bell pepper into strips, then toss them in olive oil and a squeeze of lemon juice.

• 6

  Arrange the vegetables in a single layer on the other side of the baking sheet.

• 7

  Roast for 20-25 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender-crisp.

• 8

  Let the chicken rest for 5 minutes before slicing to allow the juices to redistribute for maximum flavor.