NUTRITION

SERVINGS

INGREDIENTS

6 oz Boneless Skinless Chicken Breast

1/4 cup Almond Flour

1 large Egg White

1 cup Asparagus

1 tsp Olive Oil

1 medium Lemon

1 tsp Mixed Dried Herbs

1/2 tsp Garlic Powder

Salt and Black Pepper to taste

PREPARATION

• 1

  Preheat the oven to 425°F. Line a baking sheet with parchment paper.

• 2

  In a shallow bowl, combine almond flour, mixed dried herbs, garlic powder, salt, and pepper.

• 3

  Lightly beat the egg white in a separate small bowl.

• 4

  Pat the chicken breast dry and lightly coat with lemon juice (reserve some zest for later). Dip the chicken into the egg white, then dredge evenly in the almond flour mixture.

• 5

  Heat a skillet over medium-high heat and sear the chicken for 2 minutes on each side until lightly golden. This helps set the crispy coating.

• 6

  Transfer the chicken to the prepared baking sheet. Arrange asparagus around the chicken, drizzle olive oil over the asparagus, and season with a pinch of salt and pepper.

• 7

  Sprinkle extra lemon zest over the chicken before placing in the oven.

• 8

  Roast in the oven for 15-18 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender-crisp.

• 9

  Remove from the oven, squeeze additional lemon juice over the dish if desired, and serve warm.