NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken Breast

0.5 oz Raw Cashews

1 tbsp Maple Syrup

1 tbsp Balsamic Vinegar

1/4 cup Light Coconut Milk

1 cup Asparagus

1 tsp Olive Oil

1 Garlic Clove

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 425°F for the asparagus, and set aside a skillet for the chicken.

• 2

  Season the chicken breast with salt and pepper. In the skillet over medium-high heat, add a tiny drizzle of olive oil and gently sauté the chicken until it is browned on both sides and cooked through, about 5-6 minutes per side depending on thickness.

• 3

  While the chicken cooks, trim the asparagus and toss with olive oil, salt, and pepper. Spread the asparagus evenly on a baking tray and roast in the preheated oven for 10-12 minutes until tender.

• 4

  In a small blender or food processor, combine the raw cashews, light coconut milk, garlic, maple syrup, balsamic vinegar, salt, and pepper. Blend until smooth and creamy. If the sauce is too thick, add a splash of water to reach your desired consistency.

• 5

  Once the chicken is ready, spoon a generous amount of the creamy cashew sauce over it, letting it slightly warm on the hot chicken.

• 6

  Plate the chicken alongside the roasted asparagus. Drizzle any extra maple-balsamic glaze over the chicken and asparagus for a burst of flavor.

• 7

  Serve immediately and enjoy your nutritious, balanced meal.