NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

2 cup cremini mushrooms

1 tbsp ghee

3 cloves garlic

1 tsp fresh thyme

1 tsp fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus spears

PREPARATION

• 1

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

• 2

  Slice the cremini mushrooms into halves and trim the woody ends off the asparagus spears.

• 3

  Mince the garlic cloves and finely chop the fresh thyme and rosemary leaves.

• 4

  In a small bowl, combine the melted ghee with the minced garlic, thyme, rosemary, sea salt, and black pepper.

• 5

  Place the chicken breast, mushrooms, and asparagus on the prepared baking sheet.

• 6

  Drizzle the garlic-herb ghee over the ingredients and toss thoroughly to ensure everything is evenly coated.

• 7

  Spread the ingredients into a single layer, ensuring the chicken has space around it to brown properly.

• 8

  Roast in the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the mushrooms are tender.

• 9

  Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve alongside the roasted vegetables.