2 pasture raised chicken breasts, boneless, skinless
5 tablespoons (80 g) of Australian Grass Fed Ghee
1 teaspoon salt (10g) ½
(5g) teaspoon ground black pepper
1 sprig of rosemary
zest of 1 lemon juice of ½ a lemon
1 teaspoon (5g) dried oregano
1. Preheat oven to 350 F or 180 C.
2. In a baking sheet place in 2 tablespoons of room temperature (melt if needed) grass fed ghee to prevent chicken from sticking.
3. Place in chicken breast and season with salt and pepper, rosemary, zest of 1 lemon and dried oregano.
4. Juice half a lemon and add in the remaining ghee on top of the chicken breast.
5. Add in some olives in the baking pan.
6. Bake for about 30-40 minutes until baking thermometer inserted in the chicken reaches 160 C.
7. Serve in a plate with olives.
In this edition of Biohacking Weekly:
1. "Mind after midnight" theory
2. Aging takes a sharp turn at 50
3. Mark Hyman’s daily supplement stack
4. The rise of Urolithin A in sports nutrition
5. How nature sharpens your focus
In this edition of Biohacking Weekly:
1. Bryan Johnson makes methylene blue part of his anti aging routine
2. Heart-healthy Nordic diet
3. The comeback of kefir
4. The age-defying power of strength training
5. Lifespan benefits of ocean proximity
In this edition of Biohacking Weekly:
1. BIOptimizers meets The Ultimate Human
2. The next generation of functional foods
3. Effects of bovine colostrum on gut immunity
4. Fasting benefits without the fast
5. New online calculator reveals your heart’s biological age
