NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

2 cup Cremini mushrooms

1 tbsp Ghee

3 clove Garlic

1 tsp Fresh thyme

1 tsp Fresh rosemary

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus

PREPARATION

• 1

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

• 2

  Pat the chicken breast completely dry with paper towels and season both sides with sea salt and black pepper.

• 3

  Clean the cremini mushrooms with a damp cloth to remove debris and slice them in half.

• 4

  Trim the woody ends off the asparagus spears and set them aside.

• 5

  In a small microwave-safe bowl, melt the ghee and whisk in the minced garlic, chopped thyme, and chopped rosemary.

• 6

  Place the chicken breast, halved mushrooms, and asparagus on the prepared baking sheet in a single layer.

• 7

  Drizzle the garlic-herb ghee over the chicken and vegetables, using a brush or tongs to ensure everything is evenly coated.

• 8

  Roast in the oven for 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F and the mushrooms are tender and browned.

• 9

  Remove from the oven and let the chicken rest for 5 minutes before slicing and serving with the roasted vegetables.