NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast strips

1 tbsp extra virgin olive oil

1 tbsp grass-fed butter

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

1 cup green beans

0.5 cup baby potatoes

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat oven to 400°F and toss halved baby potatoes with half of the olive oil and a portion of the sea salt on a baking sheet.

• 2

  Roast the potatoes for 20 minutes until they are golden and tender.

• 3

  Season the chicken breast strips evenly with the remaining sea salt and black pepper.

• 4

  Heat the remaining olive oil in a large skillet over medium-high heat and sear the chicken for 3-4 minutes per side until golden brown.

• 5

  Reduce heat to medium-low and add the grass-fed butter, minced garlic, rosemary, and thyme to the skillet.

• 6

  Tilt the pan to spoon the melting aromatic herb butter over the chicken strips for 1 minute to infuse flavor.

• 7

  Remove chicken from the pan and sauté the green beans in the remaining herb butter for 4-5 minutes until bright and tender-crisp.

• 8

  Plate the chicken strips alongside the roasted potatoes and buttery green beans for a complete, clean-eating meal.