NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

2 tbsp almond flour

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp avocado oil

1 tbsp lemon juice

1 tsp lemon zest

1 cup asparagus spears

1 tsp fresh parsley

PREPARATION

• 1

  Slice the chicken breast into thin cutlets and pat them thoroughly dry with paper towels.

• 2

  In a shallow bowl, whisk together the almond flour, garlic powder, onion powder, sea salt, and black pepper.

• 3

  Dredge each chicken cutlet in the almond flour mixture, pressing firmly to ensure an even coating on both sides.

• 4

  Heat the avocado oil in a large skillet over medium-high heat until it begins to shimmer.

• 5

  Place the chicken in the skillet and sear for 3-4 minutes per side until the crust is golden brown and the chicken is cooked through.

• 6

  During the last 2 minutes of cooking, add the asparagus spears to the pan, sautéing them until they are tender-crisp.

• 7

  Remove the skillet from the heat and drizzle the fresh lemon juice and zest over the chicken and asparagus.

• 8

  Garnish with chopped fresh parsley and serve immediately.