NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.5 tbsp Ghee

2 cloves Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

1 medium Sweet potato

1 cup Asparagus

0.5 tbsp Avocado oil

0.5 whole Lemon

PREPARATION

• 1

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

• 2

  Peel and dice the sweet potato into one-inch cubes, then toss them on the baking sheet with avocado oil, half the sea salt, and black pepper.

• 3

  In a small bowl, mash the ghee with minced garlic, chopped rosemary, and thyme until a smooth paste forms.

• 4

  Pat the chicken breast dry and spread the garlic-herb ghee mixture evenly over the surface.

• 5

  Place the chicken on the baking sheet with the sweet potatoes and roast for 15 minutes.

• 6

  Add the trimmed asparagus to the sheet, squeeze the lemon juice over the vegetables, and sprinkle with the remaining salt.

• 7

  Roast for another 10 to 12 minutes until the chicken reaches an internal temperature of 165°F.

• 8

  Let the chicken rest for 5 minutes before slicing to ensure the meat remains juicy and tender.