NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 tbsp Olive oil

0.5 tbsp Ghee

1 cup Asparagus

1 medium Lemon

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Dried oregano

1 tsp Garlic powder

PREPARATION

• 1

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

• 2

  Pat the chicken breast completely dry with paper towels to ensure the skin or surface gets perfectly crispy during roasting.

• 3

  In a small bowl, whisk together the melted ghee, olive oil, dried oregano, garlic powder, sea salt, and black pepper.

• 4

  Place the chicken breast and trimmed asparagus on the prepared baking sheet, then brush the ghee mixture generously over the chicken and toss the asparagus to coat.

• 5

  Slice half of the lemon into thin rounds and place them directly on top of the chicken; roast for 20-25 minutes until the internal temperature reaches 165°F.

• 6

  Let the chicken rest for 5 minutes to lock in the juices before slicing and serving with the roasted asparagus and a final squeeze of juice from the remaining lemon half.