NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 medium Sweet potato

1 cup Asparagus

0.5 tbsp Olive oil

0.5 tbsp Ghee

1 tbsp Lemon juice

1 clove Garlic

1 tsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F. Slice the sweet potato into 1/2-inch rounds and snap the woody ends off the asparagus spears.

• 2

  Place the sweet potato rounds on a parchment-lined baking sheet, lightly mist with oil, and roast for 15 minutes.

• 3

  Add the asparagus to the baking sheet with the potatoes and roast for an additional 10 minutes until the vegetables are tender.

• 4

  While vegetables roast, season the chicken breast on both sides with sea salt and black pepper.

• 5

  Heat the olive oil in a stainless steel or cast iron skillet over medium-high heat. Sear the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

• 6

  Remove the chicken from the pan and let it rest on a plate. Reduce the skillet heat to low.

• 7

  Add the ghee and minced garlic to the skillet, sautéing for 30 seconds until fragrant. Stir in the lemon juice and fresh parsley, scraping up any golden bits from the bottom of the pan.

• 8

  Plate the chicken alongside the roasted sweet potatoes and asparagus, then spoon the warm lemon-herb sauce over the chicken.