NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus

0.5 tbsp olive oil

0.25 cup full-fat coconut milk

0.25 cup chicken broth

1 clove garlic

1 tsp lemon zest

1 tbsp lemon juice

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F and trim the woody ends off the fresh asparagus stalks.

• 2

  Season the chicken breast evenly on both sides with half of the sea salt, black pepper, and dried thyme.

• 3

  Toss the asparagus with half of the olive oil on a parchment-lined baking sheet and roast for 12 minutes until tender-crisp.

• 4

  Heat the remaining olive oil in a large skillet over medium-high heat and sear the chicken for 6 minutes per side until golden and cooked through.

• 5

  Remove the chicken from the skillet and set aside; add the minced garlic to the same pan and sauté for 30 seconds until fragrant.

• 6

  Pour in the chicken broth, coconut milk, lemon zest, lemon juice, and the remaining seasonings, simmering for 3 minutes until the sauce is velvety.

• 7

  Return the chicken to the skillet to glaze it with the creamy sauce and serve immediately alongside the roasted asparagus, garnished with fresh parsley.