NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 cups Asparagus

1 tbsp Extra virgin olive oil

0.5 tbsp Ghee

0.5 tsp Garlic powder

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 wedge Lemon

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and toss them on the baking sheet with the olive oil, half the sea salt, and half the black pepper.

• 3

  Roast the asparagus for 12 to 15 minutes until they are tender-crisp and slightly charred.

• 4

  While the asparagus roasts, pat the chicken breast dry with a paper towel and season both sides evenly with garlic powder, dried oregano, and the remaining salt and pepper.

• 5

  Heat a cast-iron or heavy-bottomed skillet over medium-high heat and add the ghee, swirling to coat the pan.

• 6

  Place the chicken in the hot skillet and sear for 5 to 7 minutes per side until a golden-brown crust forms and the internal temperature reaches 165°F.

• 7

  Transfer the chicken to a plate and let it rest for 3 minutes before serving with the roasted asparagus and a bright squeeze of fresh lemon juice.