NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 tbsp Grass-fed butter

0.5 tbsp Extra virgin olive oil

2 cloves Garlic

0.5 tsp Dried rosemary

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Green beans

0.5 cup Carrots

PREPARATION

• 1

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

• 2

  In a small bowl, combine the softened grass-fed butter, minced garlic, dried rosemary, dried thyme, sea salt, and black pepper, mashing with a fork until a smooth paste forms.

• 3

  Pat the chicken breast completely dry with paper towels to ensure the butter adheres and the skin gets golden.

• 4

  Spread the herb butter mixture evenly over all sides of the chicken breast.

• 5

  Trim the ends of the green beans and slice the carrots into thin rounds.

• 6

  Toss the green beans and carrots with the olive oil and a small pinch of salt and pepper on the prepared baking sheet.

• 7

  Move the vegetables to the sides of the pan and place the buttered chicken breast in the center.

• 8

  Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

• 9

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure it stays juicy.