NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp almond flour

0.5 tsp dried thyme

0.5 tsp dried rosemary

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp extra virgin olive oil

1.5 cup asparagus spears

1 tsp lemon zest

1 tbsp lemon juice

PREPARATION

• 1

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

• 2

  In a shallow dish, whisk together the almond flour, dried thyme, dried rosemary, garlic powder, sea salt, and black pepper.

• 3

  Pat the chicken breast dry with a paper towel, then dredge it in the almond flour mixture, pressing firmly so the coating adheres to both sides.

• 4

  Heat half of the olive oil in a large oven-safe skillet over medium-high heat and sear the chicken for 3 minutes per side until a golden crust forms.

• 5

  On the prepared baking sheet, toss the asparagus spears with the remaining olive oil and the fresh lemon zest until evenly coated.

• 6

  Transfer the skillet with the chicken and the baking sheet with the asparagus into the oven to roast simultaneously.

• 7

  Cook for 10 to 12 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender yet vibrant.

• 8

  Remove from the oven and drizzle the fresh lemon juice over the chicken and asparagus before serving immediately.