NUTRITION

SERVINGS

INGREDIENTS

4 oz thin-cut chicken breast

0.5 tbsp extra virgin olive oil

0.5 tsp ghee

1 cup asparagus spears

0.5 cup cherry tomatoes

1 tbsp fresh lemon juice

1 tsp minced garlic

1 tsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

  Season the thin-cut chicken breasts on both sides with sea salt, black pepper, and dried oregano.

• 2

  Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering.

• 3

  Place the chicken in the skillet and sear for 3-4 minutes per side until golden brown and cooked through, then remove and set aside on a plate.

• 4

  In the same skillet, add the ghee, asparagus spears, and cherry tomatoes, sautéing for 4 minutes until the vegetables are tender and slightly charred.

• 5

  Stir in the minced garlic and cook for 30 seconds until fragrant.

• 6

  Pour in the fresh lemon juice and scrape the bottom of the pan to release the flavorful browned bits.

• 7

  Return the chicken to the pan briefly to coat it in the sauce and garnish with fresh parsley before serving.