NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup asparagus

0.5 tbsp olive oil

0.5 tbsp ghee

2 clove garlic

1 tbsp lemon juice

1 tsp lemon zest

1 tbsp pine nuts

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Trim the woody ends off the asparagus and place them on a baking sheet. Toss with olive oil, half of the sea salt, and half of the black pepper.

• 3

  Roast the asparagus for 12-15 minutes until tender and slightly charred.

• 4

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

• 5

  Heat a skillet over medium-high heat and add the ghee. Once hot, sear the chicken for 5-6 minutes per side until golden and cooked through.

• 6

  In the last 2 minutes of cooking, add the minced garlic, lemon juice, and lemon zest to the pan, spooning the sauce over the chicken repeatedly.

• 7

  In a small dry pan, lightly toast the pine nuts over medium heat for 2 minutes until fragrant.

• 8

  Plate the chicken alongside the roasted asparagus, drizzle with the remaining pan sauce, and garnish with toasted pine nuts.