NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup asparagus spears

4 oz baby potatoes

0.5 tbsp extra virgin olive oil

0.5 tbsp ghee

1 tbsp fresh rosemary

1 clove garlic

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 sheet pan with parchment paper for easy cleanup.

• 2

  Halve the baby potatoes and toss them in a bowl with the olive oil, half the rosemary, and a pinch of salt and pepper.

• 3

  Spread the potatoes on the sheet pan and roast for 15 minutes.

• 4

  While potatoes roast, mince the garlic and combine it with the melted ghee, remaining rosemary, and a squeeze of lemon juice.

• 5

  Season the chicken breast with salt and pepper, then brush with the garlic-ghee mixture.

• 6

  Move the potatoes to one side of the pan, add the chicken and the trimmed asparagus spears to the other side.

• 7

  Drizzle the asparagus with a tiny bit of lemon juice and the remaining salt.

• 8

  Roast everything together for another 15-18 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are golden.

• 9

  Serve immediately with the roasted lemon halves for an extra burst of bright flavor.