Name: Pan-Seared Chicken with Lemon Herb Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz Chicken breast; 1 tbsp Extra virgin olive oil; 0.5 tbsp Ghee; 1 tbsp Fresh lemon juice; 1 clove Garlic; 1 tsp Fresh thyme; 1 tbsp Fresh parsley; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 cup Asparagus

Nutrition

Per serving

515 calories

Protein: 58g; 45% of calories
Carbs: 10g; 7% of calories
Fat: 27g; 48% of calories

Instructions

Prep 10 min · Cook 15 min

Pat the chicken breast dry with paper towels and season both sides evenly with sea salt and black pepper.
Heat the extra virgin olive oil in a large stainless steel or cast iron skillet over medium-high heat until shimmering.
Place the chicken in the skillet and sear for 6 to 7 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F.
Remove the chicken from the pan and set aside to rest on a plate.
Add the trimmed asparagus to the same skillet and sauté for 3 to 4 minutes until they are bright green and slightly tender.
Reduce the heat to low and add the ghee, minced garlic, lemon juice, fresh thyme, and chopped parsley to the pan.
Whisk the sauce gently for 1 minute to incorporate the pan drippings, then return the chicken to the pan.
Spoon the warm lemon-herb sauce over the chicken and asparagus before serving immediately.

Nutrition

Ingredients

Instructions

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