NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1.5 cup asparagus spears

1 tbsp extra virgin olive oil

0.5 tbsp ghee

1 tbsp fresh lemon juice

1 tsp dried rosemary

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and place the spears on one side of the prepared baking sheet.

• 3

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

• 4

  In a small bowl, whisk together the extra virgin olive oil, melted ghee, lemon juice, dried rosemary, garlic powder, sea salt, and black pepper.

• 5

  Drizzle the herb and oil mixture evenly over both the chicken and the asparagus, using your hands or a brush to ensure the chicken is fully coated and tossing the asparagus to cover.

• 6

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

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep the juices locked in.