NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 cup asparagus

0.25 tbsp olive oil

0.25 tbsp ghee

2 clove garlic

0.5 whole lemon

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F and prepare a large oven-safe skillet.

• 2

  Pat the chicken breast dry with paper towels and season both sides evenly with sea salt, black pepper, and fresh thyme.

• 3

  Heat the olive oil in the skillet over medium-high heat until shimmering.

• 4

  Place the chicken in the skillet and sear for 3 to 4 minutes until a golden-brown crust forms, then flip.

• 5

  Trim the woody ends off the asparagus and arrange the spears around the chicken in the skillet.

• 6

  Transfer the entire skillet to the oven and roast for 10 to 12 minutes or until the chicken reaches an internal temperature of 165°F.

• 7

  Carefully remove the hot skillet from the oven and place it back on the stove over low heat.

• 8

  Add the ghee, minced garlic, and the juice of half a lemon to the pan, spooning the melting herb butter over the chicken to baste it.

• 9

  Garnish with freshly chopped parsley and serve the chicken alongside the tender roasted asparagus.