NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

12 spears asparagus

1 tbsp extra virgin olive oil

2 tbsp almond flour

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 whole lemon

2 cloves garlic

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and place them on the prepared baking sheet.

• 3

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

• 4

  Pat the chicken breast completely dry with a paper towel and dredge it through the almond flour mixture, pressing firmly to ensure an even coating on all sides.

• 5

  Heat half of the olive oil in an oven-safe skillet over medium-high heat. Sear the chicken for 3-4 minutes per side until the crust is golden brown.

• 6

  While the chicken sears, toss the asparagus with the remaining olive oil, minced garlic cloves, and a squeeze of lemon juice.

• 7

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

• 8

  Roast for 10-12 minutes or until the chicken reaches an internal temperature of 165°F and the asparagus is tender-crisp.

• 9

  Remove from the oven, garnish with fresh lemon slices, and let the chicken rest for 5 minutes before slicing and serving.