NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tsp olive oil

1 tbsp ghee

1 clove garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

1.5 cups asparagus spears

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  Heat the olive oil in a large stainless steel or cast iron skillet over medium-high heat.

• 3

  Place the chicken in the skillet and sear for 5 to 6 minutes per side until golden brown and the internal temperature reaches 165°F.

• 4

  Reduce the heat to medium-low and add the ghee, minced garlic, rosemary, and thyme to the pan.

• 5

  Tilt the pan slightly and use a spoon to continuously baste the chicken with the melting herb butter for 2 minutes.

• 6

  Transfer the chicken to a plate to rest and add the asparagus spears to the same skillet.

• 7

  Sauté the asparagus for 3 to 4 minutes in the remaining herb butter until bright green and crisp-tender.

• 8

  Squeeze the fresh lemon juice over the chicken and vegetables before serving.