NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.75 tbsp Extra virgin olive oil

0.5 tbsp Grass-fed ghee

1 cup Asparagus spears

0.5 cup Cherry tomatoes

0.5 cup Cooked quinoa

1 tbsp Fresh lemon juice

1 tsp Minced garlic

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and toss the spears and cherry tomatoes with 0.25 tablespoons of olive oil and a pinch of sea salt.

• 3

  Spread the vegetables in a single layer on the baking sheet and roast for 12-15 minutes until the asparagus is tender and the tomatoes have blistered.

• 4

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

• 5

  Heat the remaining 0.5 tablespoons of olive oil and the ghee in a medium skillet over medium-high heat.

• 6

  Place the chicken in the skillet and sear for 5-7 minutes per side until golden brown and the internal temperature reaches 165°F.

• 7

  Turn the heat to low, add the minced garlic and lemon juice to the pan, and spoon the pan juices over the chicken for 1 minute to infuse the flavor.

• 8

  Place the warm quinoa on a plate, top with the lemon-herb chicken, and serve with the roasted asparagus and tomatoes on the side.