NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cup asparagus

2 tbsp almond flour

1 tbsp extra virgin olive oil

0.5 whole lemon

0.5 tsp garlic powder

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and place them on the baking sheet. Toss with 0.5 tbsp of olive oil, half the sea salt, and half the black pepper.

• 3

  In a shallow bowl, combine the almond flour, garlic powder, dried oregano, and the remaining salt and pepper.

• 4

  Pat the chicken breast dry with a paper towel, then dredge it in the almond flour mixture until evenly coated on both sides.

• 5

  Heat the remaining 0.5 tbsp of olive oil in an oven-safe skillet over medium-high heat. Sear the chicken for 2-3 minutes per side until golden brown.

• 6

  Place the skillet (or transfer chicken to the baking sheet) into the oven alongside the asparagus. Roast for 10-12 minutes or until the chicken reaches an internal temperature of 165°F.

• 7

  Squeeze the fresh lemon juice over both the chicken and the asparagus before serving.