NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast

2 tbsp Almond Flour

1 large Egg White

1 cup Asparagus

1 tsp Olive Oil

1 tbsp Lemon Juice

2 cloves Garlic

Salt & Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F for the asparagus.

• 2

  In a small bowl, combine lemon juice, minced garlic, salt, and pepper to make a marinade.

• 3

  Pound the chicken breast to an even thickness, then marinate it in the lemon-garlic mixture for about 15 minutes.

• 4

  Lightly beat the egg white in a shallow dish. In another shallow plate, add almond flour seasoned with a pinch of salt and pepper.

• 5

  Dip the chicken first in the egg white, then dredge it in the almond flour until well coated.

• 6

  Heat a non-stick skillet over medium heat and lightly spray with cooking spray or a minimal amount of olive oil. Cook the chicken for about 4-5 minutes per side until golden and crispy, ensuring it is cooked through.

• 7

  Meanwhile, toss the asparagus with olive oil, salt, and pepper, and roast them in the preheated oven for about 10 minutes until tender.

• 8

  Plate the crispy chicken alongside the roasted asparagus. Serve immediately and enjoy the bright flavors of lemon and garlic with a satisfying crunch.