NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1.5 cup Asparagus

1 tbsp Extra virgin olive oil

1 tsp Ghee

1 clove Garlic

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

0.5 whole Lemon

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Trim the woody ends off the asparagus and place the spears on a parchment-lined baking sheet.

• 3

  Toss the asparagus with 0.5 tbsp of olive oil, 0.25 tsp of sea salt, and 0.125 tsp of black pepper.

• 4

  Roast the asparagus in the oven for 12-15 minutes until tender and slightly charred at the tips.

• 5

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

• 6

  Heat the remaining 0.5 tbsp of olive oil in a large skillet over medium-high heat.

• 7

  Place the chicken in the skillet and sear for 6-7 minutes per side, or until the internal temperature reaches 165°F.

• 8

  During the last 2 minutes of cooking, add the ghee, minced garlic, and the juice of the half lemon to the pan, spooning the melting sauce over the chicken.

• 9

  Plate the chicken alongside the roasted asparagus and drizzle any remaining pan juices over the top before serving.