Name: Lemon Butter Chicken with Asparagus
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 cup asparagus spears; 1 tbsp ghee; 0.5 tbsp extra virgin olive oil; 1 tbsp fresh lemon juice; 0.5 tsp lemon zest; 2 cloves garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano

Nutrition

Per serving

396 calories

Protein: 35g; 34% of calories
Carbs: 10g; 10% of calories
Fat: 25g; 56% of calories

Instructions

Prep 10 min · Cook 15 min

Pat the chicken breast dry with paper towels and season both sides with sea salt, black pepper, and dried oregano.
Trim the woody ends off the asparagus spears and mince the garlic cloves.
Heat the olive oil in a large skillet over medium-high heat. Once the pan is hot, add the chicken breast.
Sear the chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F. Remove the chicken from the skillet and set aside to rest.
In the same skillet, reduce the heat to medium and add the ghee. Once melted, add the minced garlic and sauté for 30 seconds until fragrant.
Add the asparagus spears to the skillet. Sauté for 4-5 minutes, tossing occasionally, until they are bright green and crisp-tender.
Stir in the fresh lemon juice and lemon zest, scraping up any browned bits from the bottom of the pan.
Return the chicken to the skillet for 1 minute to coat it in the lemon butter sauce before serving.

Nutrition

Ingredients

Instructions

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