NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Asparagus

1 tbsp Olive oil

2 tbsp Almond flour

0.5 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon zest

1 tbsp Lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Trim the woody ends off the asparagus and toss them on the baking sheet with 0.5 tablespoons of olive oil, 0.125 teaspoons of sea salt, and 0.125 teaspoons of black pepper.

• 3

  In a shallow dish, whisk together the almond flour, lemon zest, dried oregano, garlic powder, and the remaining salt and pepper to create the breading.

• 4

  Pat the chicken breast dry with a paper towel and brush with 0.5 tablespoons of lemon juice, then press it firmly into the almond flour mixture until both sides are well-coated.

• 5

  Heat the remaining 0.5 tablespoons of olive oil in a large oven-safe skillet over medium-high heat.

• 6

  Place the chicken in the skillet and sear for 3 to 4 minutes until a golden-brown crust forms, then flip the breast over.

• 7

  Transfer the skillet and the asparagus tray into the oven and roast for 10 to 12 minutes until the chicken reaches an internal temperature of 165°F.

• 8

  Remove from the oven and drizzle the remaining lemon juice over the chicken and asparagus before serving hot.