NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cups asparagus

1 tbsp olive oil

1 tsp minced garlic

1 tsp dried oregano

0.5 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

0.5 tsp lemon zest

0.5 tbsp ghee

PREPARATION

• 1

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

• 2

  Toss the asparagus spears on the baking sheet with 0.5 tbsp of olive oil, 0.25 tsp of sea salt, and 0.125 tsp of black pepper.

• 3

  Roast the asparagus in the oven for 12-15 minutes until it is tender-crisp and slightly browned at the tips.

• 4

  Season the chicken breast evenly on both sides with the dried oregano and the remaining sea salt and black pepper.

• 5

  Heat the remaining 0.5 tbsp of olive oil in a large skillet over medium-high heat and sear the chicken for 6-7 minutes per side until golden and cooked through.

• 6

  Reduce the skillet heat to low and add the ghee, minced garlic, lemon juice, and lemon zest, basting the chicken with the pan sauce for 1 minute.

• 7

  Serve the lemon-herb chicken immediately alongside the roasted asparagus, drizzling any remaining pan sauce over the top.