NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp ghee

1 tsp extra virgin olive oil

4 oz baby potatoes

1 cup asparagus

0.5 cup cherry tomatoes

1 clove garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  Halve the baby potatoes and toss them with the olive oil, half of the sea salt, and half of the black pepper.

• 3

  Roast the potatoes for 15 minutes, then add the trimmed asparagus and cherry tomatoes to the tray and roast for an additional 10 minutes.

• 4

  Season the chicken breast with the remaining salt and pepper, then sear in a large skillet over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

• 5

  Remove the chicken from the pan and set aside to rest; lower the skillet heat to medium-low.

• 6

  Add the ghee, minced garlic, rosemary, and thyme to the skillet, stirring constantly for 1-2 minutes until the ghee is melted and the herbs are fragrant.

• 7

  Stir in the lemon juice to finish the sauce, then plate the chicken with the roasted vegetables and pour the herb butter over the top.