NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus

1 tbsp extra virgin olive oil

0.25 cup full-fat coconut milk

1 tbsp lemon juice

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

1 tsp fresh parsley

PREPARATION

• 1

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

• 2

  Toss the asparagus on the baking sheet with 0.5 tbsp of olive oil, 0.125 tsp of sea salt, and 0.125 tsp of black pepper.

• 3

  Roast the asparagus for 12-15 minutes until the tips are slightly crispy and the stalks are tender.

• 4

  Season the chicken breast evenly with the remaining salt, pepper, and the dried oregano.

• 5

  Heat the remaining 0.5 tbsp of olive oil in a large skillet over medium-high heat and sear the chicken for 5-7 minutes per side until golden and cooked through.

• 6

  Remove the chicken from the skillet and set aside; reduce the heat to medium and add the minced garlic, sautéing for 30 seconds.

• 7

  Pour in the coconut milk and lemon juice, whisking to scrape up the browned bits from the bottom of the pan.

• 8

  Simmer the sauce for 2-3 minutes until it thickens slightly, then return the chicken to the pan to coat it thoroughly.

• 9

  Garnish the dish with fresh parsley and serve the chicken immediately alongside the roasted asparagus.