NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1 large Egg White

2 tbsp Almond Flour

5 spears Asparagus

1 tsp Olive Oil (for asparagus)

1 tsp Extra Olive Oil (for chicken pan)

1/2 Lemon (zest and juice)

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 425°F.

• 2

  Pat the chicken breast dry and season both sides with salt, pepper, and mixed dried herbs.

• 3

  In a shallow dish, mix the almond flour with a pinch of salt and pepper. In another dish, lightly beat one egg white.

• 4

  Dip the chicken breast first into the egg white, then coat thoroughly with the almond flour mixture.

• 5

  Heat 1 tsp of olive oil in an oven-safe skillet over medium-high heat. Sear the chicken for 2-3 minutes on each side until golden and crispy.

• 6

  While the chicken is searing, toss the asparagus spears with the remaining olive oil, a dash of salt, and pepper on a baking sheet.

• 7

  Transfer the asparagus to the oven and roast for about 10 minutes until tender and lightly browned.

• 8

  After searing, if your skillet is oven-safe, drizzle the chicken with the juice of half a lemon and sprinkle some lemon zest, then place it in the oven. If not, transfer the chicken to a baking dish.

• 9

  Bake the chicken for an additional 8-10 minutes until cooked through (internal temperature should reach 165°F).

• 10

  Plate the chicken and serve with the roasted asparagus, drizzling any pan juices over the top for an extra burst of lemon herb flavor.