NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Extra virgin olive oil

1 tsp Ghee

0.5 cup Baby potatoes

1 cup Asparagus spears

0.25 cup Chicken bone broth

1 tbsp Lemon juice

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Halve the baby potatoes and trim the woody ends off the asparagus.

• 3

  Toss the potatoes and asparagus with 0.5 tbsp of the olive oil and a pinch of the sea salt and black pepper.

• 4

  Spread the vegetables on the baking sheet and roast for 20 minutes until the potatoes are golden and the asparagus is tender.

• 5

  While the vegetables roast, season the chicken breast with the remaining sea salt and black pepper.

• 6

  Heat the remaining 0.5 tbsp of olive oil in a large skillet over medium-high heat.

• 7

  Sear the chicken for 6-7 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F.

• 8

  Remove the chicken from the pan and set it aside on a plate to rest.

• 9

  In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.

• 10

  Deglaze the pan by pouring in the chicken bone broth, lemon juice, rosemary, and thyme, scraping up any browned bits.

• 11

  Simmer the sauce for 2-3 minutes until reduced by half, then whisk in the ghee until the sauce is glossy and emulsified.

• 12

  Plate the chicken with the roasted vegetables and drizzle the warm lemon-herb sauce over the top.