NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 cups Cremini mushrooms

0.5 tbsp Ghee

4 cloves Garlic cloves

1 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

1 tbsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Clean the cremini mushrooms with a damp cloth and slice them in half; trim the woody ends off the asparagus.

• 3

  Season the chicken breast on both sides with sea salt, black pepper, and dried thyme.

• 4

  Heat the ghee in a large oven-safe skillet over medium-high heat.

• 5

  Place the chicken in the skillet and sear for 3-4 minutes until a golden crust forms, then flip.

• 6

  Scatter the mushrooms and minced garlic around the chicken in the skillet, stirring briefly to coat them in the ghee.

• 7

  Add the asparagus spears to the skillet and transfer the entire pan to the oven.

• 8

  Roast for 12-15 minutes, or until the chicken reaches an internal temperature of 165°F and the mushrooms are tender.

• 9

  Remove from the oven and garnish with freshly chopped parsley before serving.