NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Asparagus

1 tbsp Extra virgin olive oil

0.5 tbsp Ghee

2 cloves Garlic

1 tsp Dried oregano

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lemon juice

1 tsp Lemon zest

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus spears and toss them on the baking sheet with the extra virgin olive oil and a pinch of the sea salt and black pepper.

• 3

  Roast the asparagus in the oven for 12 to 15 minutes until they are tender and slightly charred on the tips.

• 4

  While the asparagus roasts, season the chicken breast evenly on both sides with the dried oregano and the remaining sea salt and black pepper.

• 5

  Heat a large skillet over medium-high heat and add the ghee, swirling to coat the bottom of the pan.

• 6

  Place the chicken breast in the hot skillet and sear for 6 to 7 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F.

• 7

  In the final 2 minutes of cooking, add the minced garlic, lemon juice, and lemon zest to the skillet, spooning the bubbling herb ghee over the chicken to baste it.

• 8

  Serve the chicken alongside the roasted asparagus, drizzling any remaining pan sauce over the plate for extra flavor.