NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken Breast

1/4 cup Panko Bread Crumbs

1 Egg White

2 fl oz Orange Juice

1 Tbsp Cornstarch

1 tsp Honey

1 Tbsp Low-Sodium Soy Sauce

2 Garlic Cloves

1 tsp Fresh Ginger

1 cup Asparagus

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

• 1

  Preheat your oven to 425°F to roast the asparagus and prepare a baking sheet lined with parchment paper.

• 2

  Cut the asparagus into uniform pieces, toss with olive oil, salt, and pepper, and spread them on one side of the baking sheet.

• 3

  In a shallow bowl, whisk together the egg white. In another bowl, combine the panko bread crumbs with a pinch of salt and pepper.

• 4

  Lightly coat the chicken breast in the egg white, then dredge in the panko crumbs ensuring an even coating.

• 5

  Place the coated chicken on the baking sheet beside the asparagus.

• 6

  Bake in the preheated oven for 18-20 minutes, flipping the chicken halfway through, until the chicken reaches an internal temperature of 165°F and the asparagus is tender.

• 7

  Meanwhile, in a small saucepan, combine the orange juice, cornstarch, honey, low-sodium soy sauce, minced garlic, and grated ginger. Stir over medium heat until the sauce thickens slightly, about 3-4 minutes.

• 8

  Once the chicken is baked, drizzle the orange sauce over it or serve on the side for dipping.

• 9

  Plate the chicken with a side of roasted asparagus and enjoy your crispy, tangy, and nutritious meal.