NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 cups asparagus

1 tbsp extra virgin olive oil

1 tsp ghee

1 tbsp fresh lemon juice

2 cloves garlic

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and toss the spears on the baking sheet with 0.5 tbsp of olive oil, a pinch of sea salt, and black pepper.

• 3

  Roast the asparagus for 12 to 15 minutes until tender yet still slightly crisp.

• 4

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

• 5

  Heat the remaining 0.5 tbsp of olive oil in a medium skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F.

• 6

  Reduce the skillet heat to low, add the ghee and minced garlic, sautéing for 30 seconds until fragrant.

• 7

  Stir in the fresh lemon juice and spoon the warm pan sauce over the chicken for 1 minute to infuse the flavors.

• 8

  Serve the lemon-herb chicken immediately alongside the roasted asparagus, drizzling any remaining garlic butter sauce from the pan over the top.