NUTRITION

SERVINGS

INGREDIENTS

2.25 oz Chicken breast

1 cup Asparagus spears

0.5 cup Cherry tomatoes

1 tsp Olive oil

0.25 tsp Ghee

0.5 tsp Pine nuts

1 tbsp Lemon juice

0.5 tsp Lemon zest

1 clove Garlic

0.25 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and place them on the baking sheet with the cherry tomatoes.

• 3

  Drizzle the vegetables with 0.5 teaspoon of olive oil and a pinch of salt and pepper, then roast for 12-15 minutes until tender.

• 4

  While the vegetables roast, season the chicken breast on both sides with dried oregano, sea salt, and black pepper.

• 5

  Heat the remaining 1 teaspoon of olive oil in a medium skillet over medium-high heat.

• 6

  Add the chicken to the skillet and cook for 5-7 minutes per side, or until the internal temperature reaches 165°F.

• 7

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

• 8

  Plate the roasted asparagus and tomatoes, top with the pan-seared chicken, and drizzle any remaining lemon-garlic sauce from the pan over the top.

• 9

  Garnish with pine nuts and serve immediately.