NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1.5 cups asparagus

1 tbsp olive oil

1 tbsp almond flour

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

1 clove garlic

0.5 whole lemon

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 toss the spears on the baking sheet with 0.5 tbsp of olive oil and a pinch of sea salt.

• 3

  Roast the asparagus for 12-15 minutes until tender and slightly charred.

• 4

  While the asparagus roasts, butterfly the chicken breast by slicing it horizontally through the middle to create two thinner cutlets.

• 5

  In a shallow bowl, combine the almond flour, dried oregano, 0.25 tsp sea salt, and black pepper.

• 6

  Press each side of the chicken cutlets into the almond flour mixture until evenly coated.

• 7

  Heat the remaining 0.5 tbsp of olive oil in a non-stick skillet over medium-high heat.

• 8

  Add the chicken to the skillet and cook for 5-6 minutes per side until the crust is golden brown and the internal temperature reaches 165°F.

• 9

  Add the minced garlic to the pan during the last minute of cooking, being careful not to burn it.

• 10

  Plate the crispy chicken alongside the roasted asparagus and squeeze the fresh lemon juice over everything before serving.