NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken Breast (170g)

1 large Egg White

30 grams Panko Breadcrumbs

1/2 cup Fresh Orange Juice

1 tsp Orange Zest

1 clove Garlic

1 tsp Ginger

8 Asparagus Spears (134g)

1 tsp Olive Oil

1 tsp Cornstarch

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 425°F for the asparagus and set a baking sheet lined with parchment paper aside.

• 2

  In a shallow dish, combine the panko breadcrumbs and a pinch of salt and pepper.

• 3

  In another bowl, lightly beat the egg white. Dip the chicken breast in the egg white, then coat evenly in the panko mixture.

• 4

  Heat a non-stick skillet over medium heat and sear the coated chicken breast for 2-3 minutes on each side until lightly crispy. Transfer to a plate.

• 5

  In the same skillet, add minced garlic and grated ginger. Sauté for about 30 seconds, then pour in the fresh orange juice. Stir in the orange zest and cornstarch, mixing until slightly thickened to form a glaze.

• 6

  Return the chicken breast to the skillet, spooning some glaze over top to coat well, and let it simmer for another 3-4 minutes until the chicken is cooked through and flavors meld.

• 7

  Meanwhile, arrange the asparagus spears on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the preheated oven for about 10-12 minutes until tender and slightly crispy.

• 8

  Plate the chicken and drizzle any remaining orange glaze over it. Serve alongside the roasted asparagus and enjoy your balanced meal.