NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Asparagus spears

4 oz Baby potatoes

0.5 cup Cherry tomatoes

1 tbsp Extra virgin olive oil

0.5 tbsp Ghee

1 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 whole Lemon

1 tbsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Cut the baby potatoes into halves and toss them on the pan with half of the olive oil and a pinch of sea salt.

• 3

  Roast the potatoes for 10 minutes to give them a head start on becoming golden and tender.

• 4

  While potatoes roast, season the chicken breast evenly with dried oregano, garlic powder, sea salt, and black pepper.

• 5

  Melt the ghee and brush it over the chicken breast to ensure a rich flavor and juicy texture.

• 6

  Remove the pan from the oven and add the seasoned chicken, asparagus spears, and cherry tomatoes.

• 7

  Drizzle the remaining olive oil over the asparagus and tomatoes, tossing them gently to coat.

• 8

  Return the pan to the oven and roast for 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F.

• 9

  Squeeze the fresh lemon juice over the entire pan and garnish with chopped fresh parsley before serving.