NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cup asparagus

0.5 tbsp olive oil

0.5 tbsp ghee

1 tsp lemon zest

1 tbsp lemon juice

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

0.25 cup cooked quinoa

PREPARATION

• 1

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

• 2

  Trim the woody ends of the asparagus and toss with the olive oil, half the sea salt, and half the black pepper.

• 3

  Spread the asparagus in a single layer and roast for 12 to 15 minutes until crisp-tender and slightly charred.

• 4

  Season the chicken breast evenly on both sides with the remaining sea salt, black pepper, and fresh thyme.

• 5

  Melt the ghee in a large stainless steel or cast iron skillet over medium-high heat until shimmering.

• 6

  Place the chicken in the skillet and sear for 6 to 7 minutes per side, or until the internal temperature reaches 165°F.

• 7

  In the final minute of cooking, add the minced garlic, lemon zest, and lemon juice to the pan, spooning the pan juices over the chicken to glaze.

• 8

  Serve the golden chicken over the cooked quinoa with the roasted asparagus on the side.