NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

0.5 tbsp avocado oil

0.5 tsp ghee

1 cup asparagus spears

0.5 cup cherry tomatoes

1 clove garlic

1 tbsp lemon juice

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Heat the avocado oil in a large skillet over medium-high heat until shimmering.

• 3

  Place the chicken in the skillet and sear for 6 to 8 minutes per side until golden brown and cooked through.

• 4

  Remove the chicken from the pan and set it aside on a plate to rest.

• 5

  In the same skillet, add the ghee, asparagus spears, and cherry tomatoes.

• 6

  Sauté the vegetables for 4 to 5 minutes until the asparagus is tender and the tomatoes begin to blister.

• 7

  Stir in the minced garlic and lemon juice, scraping the bottom of the pan to incorporate the flavorful browned bits.

• 8

  Slice the chicken and serve immediately topped with the lemon-herb pan sauce and the sautéed vegetables.