NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

1 tsp ghee

1 cup broccoli florets

1 cup asparagus spears

1 tbsp fresh lemon juice

1 tsp lemon zest

1 tsp fresh thyme

1 tsp fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

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

• 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 golden brown and the internal temperature reaches 165 degrees Fahrenheit.

• 4

  While the chicken cooks, steam the broccoli florets and asparagus spears until they are tender yet remain crisp.

• 5

  Remove the chicken from the pan and let it rest on a plate.

• 6

  In the same skillet, lower the heat to medium and add the ghee, minced garlic, lemon juice, lemon zest, thyme, and rosemary.

• 7

  Whisk the sauce for 1 to 2 minutes, scraping up any browned bits from the bottom of the pan.

• 8

  Drizzle the warm lemon-herb sauce over the chicken and serve immediately with the steamed vegetables.