NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp ghee

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 tsp sea salt

0.25 tsp black pepper

0.5 cup baby potatoes

1 cup broccoli florets

1 medium carrot

1 tsp extra virgin olive oil

PREPARATION

• 1

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

• 2

  Mince the garlic cloves, rosemary, and thyme finely, then mash them into the ghee using a small bowl until well combined.

• 3

  Slice the baby potatoes in half and cut the carrot into 1/2-inch thick coins.

• 4

  Toss the potatoes and carrots on the baking sheet with the olive oil and half of the sea salt and black pepper.

• 5

  Pat the chicken breast dry with a paper towel and place it in the center of the baking sheet, then spread the garlic herb ghee mixture evenly over the top of the chicken.

• 6

  Roast the chicken and root vegetables for 15 minutes.

• 7

  Remove the pan briefly to add the broccoli florets, tossing them in the juices on the pan, and roast for an additional 10 to 12 minutes until the chicken reaches an internal temperature of 165°F.

• 8

  Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve with the roasted vegetables.