NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 medium Yellow potato

1 cup Asparagus spears

1 tsp Olive oil

1 tsp Ghee

1 tbsp Plain Greek yogurt

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

1 tsp Lemon juice

0.5 tsp Lemon zest

1 clove Garlic

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Peel the yellow potato and cut it into 1-inch chunks, then place them in a small pot of boiling water and cook for 12-15 minutes until fork-tender.

• 3

  While the potatoes boil, place the chicken breast and trimmed asparagus on a parchment-lined baking sheet.

• 4

  Drizzle the chicken and asparagus with olive oil, then season with dried oregano, minced garlic, black pepper, and half of the sea salt.

• 5

  Roast in the oven for 18-22 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is crisp-tender.

• 6

  Drain the potatoes and mash them thoroughly with the ghee, Greek yogurt, and the remaining sea salt until smooth and creamy.

• 7

  Remove the chicken and asparagus from the oven, squeeze fresh lemon juice over both, and garnish with the lemon zest before serving.