NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Asparagus spears

1 medium Sweet potato

0.25 tbsp Extra virgin olive oil

0.25 tbsp Ghee

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Dried thyme

PREPARATION

• 1

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

• 2

  Peel and cube the sweet potato, then place in a pot of boiling water for 12 minutes until fork-tender.

• 3

  Trim the woody ends off the asparagus and toss the spears with 0.5 tbsp of olive oil and a pinch of salt and pepper on the baking sheet.

• 4

  Roast the asparagus for 10-12 minutes until the tips are slightly crispy and the stalks are tender.

• 5

  Season the chicken breast evenly on both sides with garlic powder, dried thyme, and the remaining salt and pepper.

• 6

  Heat the remaining 0.5 tbsp of olive oil in a heavy skillet over medium-high heat and sear the chicken for 6-7 minutes per side until golden and cooked through.

• 7

  Drain the sweet potatoes and mash them thoroughly with the ghee until the texture is smooth and creamy.

• 8

  Serve the pan-seared chicken alongside the roasted asparagus and a generous scoop of the sweet potato mash.