NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

2 tbsp almond flour

0.5 tsp turmeric

0.5 tsp garlic powder

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp extra virgin olive oil

1 cup asparagus spears

0.5 tbsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  In a shallow dish, combine the almond flour, turmeric, garlic powder, dried thyme, sea salt, and black pepper, mixing well to distribute the spices.

• 3

  Pat the chicken breast dry with a paper towel and brush it with half of the olive oil to ensure the coating adheres.

• 4

  Dredge the chicken in the almond flour mixture, pressing firmly to create an even, golden crust on both sides.

• 5

  Place the crusted chicken on one side of the prepared baking sheet.

• 6

  Trim the woody ends off the asparagus and toss the spears with the remaining olive oil on the other side of the baking sheet.

• 7

  Bake for 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender and slightly charred.

• 8

  Remove from the oven and finish with a squeeze of fresh lemon juice over the chicken and vegetables before serving.