NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Asparagus

0.5 cup Baby gold potatoes

1 tbsp Extra virgin olive oil

0.5 tbsp Ghee

2 cloves Garlic

1 tbsp Fresh lemon juice

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Quarter the baby gold potatoes and toss them on the pan with half of the olive oil, sea salt, and black pepper; roast for 15 minutes.

• 3

  While potatoes roast, season the chicken breast with dried oregano and the remaining salt and pepper.

• 4

  Heat the remaining olive oil in a skillet over medium-high heat and sear the chicken for 3 minutes per side until a golden crust forms.

• 5

  Remove the pan from the oven, move potatoes to one side, and add the seared chicken and trimmed asparagus to the empty space.

• 6

  Whisk together the melted ghee, minced garlic, and lemon juice in a small bowl, then drizzle the mixture evenly over the chicken and vegetables.

• 7

  Return the pan to the oven and roast for another 10-12 minutes until the chicken reaches an internal temperature of 165°F.

• 8

  Garnish the entire dish with fresh chopped parsley and an extra squeeze of lemon juice before serving.