NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast fillets

1 tbsp ghee

1 tsp extra virgin olive oil

1 cup asparagus

1 clove garlic

1 tbsp lemon juice

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the chicken breast fillets dry with a paper towel and season both sides evenly with sea salt and black pepper.

• 2

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

• 3

  Place the chicken in the skillet and sear for 5 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit and the exterior is golden brown.

• 4

  Remove the chicken from the pan and set aside on a plate to rest; add the trimmed asparagus to the same skillet.

• 5

  Sauté the asparagus for 3 to 4 minutes until vibrant green and tender-crisp, then move them to the side of the pan.

• 6

  Lower the heat to medium and add the ghee, minced garlic, and lemon juice to the skillet, stirring constantly for 1 minute until the garlic is fragrant.

• 7

  Stir in the chopped fresh parsley and spoon the velvety herb butter sauce over the chicken and asparagus before serving.