NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 bunch asparagus

1 tsp olive oil

3 tbsp full-fat coconut milk

2 tbsp chicken broth

0.5 tsp arrowroot powder

1 tbsp lemon juice

1 tsp lemon zest

2 cloves garlic

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and toss the spears on the baking sheet with 0.5 tsp olive oil and a pinch of salt and pepper.

• 3

  Roast the asparagus for 12 to 15 minutes until tender and slightly charred at the tips.

• 4

  Season the chicken breast with the remaining salt and pepper, then sear in a skillet with the remaining oil over medium-high heat for 5-6 minutes per side until cooked through.

• 5

  Remove the chicken from the pan and set aside; lower the skillet heat to medium and sauté the minced garlic and fresh thyme for 1 minute.

• 6

  In a small bowl, whisk together the coconut milk, chicken broth, and arrowroot powder until smooth.

• 7

  Pour the mixture into the skillet and simmer for 2 minutes until the sauce thickens into a creamy consistency.

• 8

  Stir in the lemon juice and zest, then return the chicken to the pan to glaze with the sauce before serving with the roasted asparagus.