NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1.5 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 tbsp fresh lemon juice

0.5 tsp lemon zest

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 place them on the baking sheet. Drizzle with half of the olive oil and a pinch of salt and pepper.

• 3

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

• 4

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

• 5

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

• 6

  Place the chicken in the skillet and sear for 3-4 minutes until the crust is golden brown and crispy, then flip the breast.

• 7

  Transfer the skillet and the asparagus baking sheet to the oven. Roast for 10-12 minutes or until the chicken reaches an internal temperature of 165°F.

• 8

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