NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast

2 tbsp Almond Flour

3 tsp Olive Oil

0.5 bunch Asparagus

0.5 whole Lemon (zest and juice)

1 clove Garlic

1 tbsp Mixed Fresh Herbs

PREPARATION

• 1

  Preheat your oven to 425°F.

• 2

  In a shallow dish, combine the almond flour with the zest of half a lemon, a minced garlic clove, and chopped fresh herbs. Season lightly with salt and pepper.

• 3

  Pat the chicken breast dry and lightly coat it with the almond flour mixture to create a crispy exterior.

• 4

  Heat a non-stick skillet over medium-high heat and add 1 tsp of olive oil. Sear the chicken on both sides until golden, about 2 minutes per side.

• 5

  While the chicken is searing, trim the asparagus and place it on a baking sheet. Drizzle with the remaining 2 tsp of olive oil, a squeeze of lemon juice, and season with salt and pepper.

• 6

  Transfer the asparagus to the oven and roast for 10-12 minutes until tender and slightly crispy.

• 7

  Finish cooking the chicken by placing the skillet in the oven (or transfer to a baking dish) for an additional 8-10 minutes, or until the internal temperature reaches 165°F.

• 8

  Plate the chicken alongside the roasted asparagus, and add an extra drizzle of lemon juice over the top before serving.