(Low Carb) (Serves 3)

Ingredients:

3 boneless skinless chicken breasts

3 sprigs fresh rosemary

1 tbsp organic butter

2 tbsp olive oil

6 cloves of garlic (thinly sliced)

1 bunch of rapini

Juice of one lemon

Sea salt and pepper to taste

Directions:

• Preheat oven to 425
• Add 1 tbsp of olive oil to skillet on medium to high heat.
• Once the pan is hot and oil is bubbling add the chicken breasts to the pan.
• Sear the chicken until browned-approximately 4 minutes per side
• Once the chicken is browned add knob of butter, garlic slices and chopped fresh rosemary to pan
• Place pan in oven for 20 minutes or until chicken juices run clear, glazing with garlic drippings if needed
• While chicken is in oven, add olive oil and garlic to pan, trim bottoms of rapini but leave full stalk on each piece
• Add rapini to pan and a pinch of sea salt.
• Once rapini is al dente, squeeze lemon juice on top
• Place rapini on plate and one chicken breast per serving, add small amount of garlic oil from pan on top, garnish with lemon