NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

1 tsp ghee

1 cup asparagus

1 cup zucchini

1 tbsp lemon juice

1 clove garlic

1 tsp parsley

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

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

• 2

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

• 3

  Place the chicken in the skillet and sear for 6 to 7 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F.

• 4

  While the chicken is cooking, trim the asparagus and slice the zucchini into rounds.

• 5

  Remove the chicken from the pan and let it rest on a plate; add the asparagus and zucchini to the same skillet, sautéing for 5 minutes until crisp-tender.

• 6

  Remove the vegetables from the pan and lower the heat to medium.

• 7

  Add the ghee and minced garlic to the skillet, stirring for 30 seconds until fragrant.

• 8

  Whisk in the lemon juice and fresh chopped parsley to create a light pan sauce.

• 9

  Slice the chicken and serve it over the vegetables, drizzling the warm lemon-herb sauce over the top.