NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup asparagus

1 tbsp extra virgin olive oil

1 tsp ghee

2 cloves garlic

0.5 tsp dried oregano

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

PREPARATION

• 1

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

• 2

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

• 3

  Pat the chicken breast completely dry with a paper towel and place it on one side of the prepared baking sheet.

• 4

  Trim the woody ends off the asparagus spears and arrange them in a single layer on the other side of the baking sheet.

• 5

  Brush the herb and garlic oil mixture generously over both the chicken breast and the asparagus spears until evenly coated.

• 6

  Roast in the oven for 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender.

• 7

  Remove from the oven and drizzle the fresh lemon juice over the entire dish before serving to brighten the flavors.