NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast

2 tbsp Almond Flour

1 cup Asparagus

2 tsp Olive Oil

1/2 medium Lemon

2 tbsp Fresh Herbs (Parsley & Thyme)

1 clove Garlic

Salt & Pepper to taste

PREPARATION

• 1

  Preheat your oven to 425°F.

• 2

  In a shallow dish, combine almond flour, salt, and pepper. Zest half a lemon into the almond flour mix for an extra burst of citrus flavor.

• 3

  Pat the chicken breast dry and coat evenly with the almond flour mixture.

• 4

  Heat 1 teaspoon of olive oil in an oven-safe skillet over medium-high heat. Sauté the minced garlic for about 30 seconds until fragrant.

• 5

  Add the coated chicken breast to the skillet and cook for 2-3 minutes on each side until it starts to brown.

• 6

  While the chicken browns, toss the asparagus in a bowl with the remaining 1 teaspoon of olive oil, a squeeze of lemon juice, chopped fresh herbs, and a pinch of salt and pepper.

• 7

  Transfer the chicken (if not in an oven-safe skillet, move it to a baking dish) and arrange the asparagus around it.

• 8

  Place the dish in the oven and roast for 12-15 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender.

• 9

  Remove from the oven, drizzle with a bit more lemon juice if desired, and serve immediately.