NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 cup asparagus

1 tbsp extra virgin olive oil

1 tbsp ghee

1 tbsp lemon juice

1 tsp lemon zest

1 tsp fresh thyme

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and toss the spears with the extra virgin olive oil and half of the sea salt and black pepper.

• 3

  Spread the asparagus in a single layer on the baking sheet and roast for 12 to 15 minutes until tender but still crisp.

• 4

  While the asparagus roasts, season the chicken breast evenly with the remaining sea salt and black pepper.

• 5

  Heat the ghee in a medium skillet over medium-high heat until melted and shimmering.

• 6

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

• 7

  Reduce the heat to low, add the minced garlic to the pan, and sauté for 30 seconds until fragrant.

• 8

  Whisk in the lemon juice, lemon zest, and fresh thyme, spooning the pan juices over the chicken for 1 minute to glaze.

• 9

  Transfer the roasted asparagus to a small plate, top with the sliced chicken breast, and drizzle the remaining lemon-herb pan sauce over the top.