NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1 bunch Asparagus

1 tbsp Extra virgin olive oil

0.5 tbsp 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 and line a large baking sheet with parchment paper for easy cleanup.

• 2

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

• 3

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

• 4

  While the asparagus roasts, pat the chicken breast dry with a paper towel and season both sides with the remaining salt, pepper, and dried oregano.

• 5

  Heat the remaining olive oil and ghee in a large stainless steel or cast iron skillet over medium-high heat until shimmering.

• 6

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

• 7

  Add the minced garlic to the pan during the last minute of cooking, tilting the pan to baste the chicken with the fragrant infused fat.

• 8

  Plate the chicken alongside the roasted asparagus and finish with a generous squeeze of fresh lemon juice over everything.