NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast

2 tbsp Almond Flour

1/2 Lemon

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 tbsp Olive Oil

1 cup Asparagus

Pinch Garlic Powder

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 425°F.

• 2

  In a shallow dish, combine almond flour, garlic powder, salt, pepper, chopped rosemary, and thyme.

• 3

  Pat the chicken breast dry and squeeze the juice of half a lemon over it.

• 4

  Coat the chicken breast evenly in the almond flour mixture.

• 5

  Heat a non-stick skillet over medium-high heat; lightly sear the chicken for 2-3 minutes on each side until it becomes golden and crispy.

• 6

  While the chicken sears, toss the asparagus with olive oil, salt, and pepper on a baking sheet.

• 7

  Roast the asparagus in the preheated oven for 10-12 minutes, until tender and slightly crisp.

• 8

  Finally, transfer the seared chicken to the oven (if needed) for an additional 5-7 minutes to ensure it is cooked through.

• 9

  Remove the chicken and asparagus from the oven, squeeze a little extra lemon juice over them, and serve immediately.