NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp ghee

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 tsp sea salt

0.25 tsp black pepper

1 medium sweet potato

1 cup asparagus

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

• 2

  In a small bowl, combine the ghee with minced garlic, finely chopped rosemary, thyme, sea salt, and black pepper, mashing with a fork until a smooth paste forms.

• 3

  Slice the sweet potato into 1/4-inch thick rounds and trim the woody ends off the asparagus spears.

• 4

  Pat the chicken breast dry with a paper towel and rub half of the garlic-herb ghee mixture thoroughly over all sides of the meat.

• 5

  Place the sweet potato rounds and asparagus on the baking sheet, then toss them with the remaining ghee mixture until evenly coated.

• 6

  Arrange the chicken in the center of the pan and spread the vegetables in a single layer around it to ensure even roasting.

• 7

  Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are fork-tender.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep the meat juicy and flavorful.