NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 tbsp Grass-fed butter

1 tsp Extra virgin olive oil

1 cup Asparagus spears

0.5 medium Sweet potato

1 clove Garlic

0.5 tsp Fresh rosemary

0.5 tsp Fresh thyme

0.5 tsp Sea salt

0.5 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Slice the sweet potato into thin wedges and toss with half of the olive oil, sea salt, and black pepper.

• 3

  Roast the sweet potato wedges for 20-25 minutes until tender and slightly browned.

• 4

  Season the chicken breast evenly with the remaining sea salt and black pepper.

• 5

  Heat the remaining olive oil in a cast-iron skillet over medium-high heat and sear the chicken for 5-7 minutes per side until the internal temperature reaches 165°F.

• 6

  Reduce the heat to low and add the grass-fed butter, minced garlic, rosemary, and thyme to the skillet.

• 7

  Once the butter is melted and foaming, tilt the pan and spoon the herb butter over the chicken repeatedly for 2 minutes to infuse flavor.

• 8

  Remove the chicken from the pan to rest, then add the asparagus spears to the same skillet and sauté for 3-5 minutes until bright green and crisp-tender.

• 9

  Serve the chicken drizzled with the remaining pan butter alongside the roasted sweet potatoes and asparagus.