NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

2 tbsp almond flour

1 tsp lemon zest

0.5 tsp dried thyme

0.5 tsp dried rosemary

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp extra virgin olive oil

1 cup asparagus spears

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  In a shallow bowl, whisk together the almond flour, lemon zest, dried thyme, dried rosemary, garlic powder, sea salt, and black pepper.

• 3

  Pat the chicken breast dry with a paper towel, then press it firmly into the almond flour mixture until it is thoroughly and evenly coated on both sides.

• 4

  Trim the woody ends off the asparagus spears and place them on the prepared baking sheet, tossing them with 0.5 tbsp of the olive oil and a pinch of salt.

• 5

  Heat the remaining 0.5 tbsp of olive oil in a large oven-safe skillet over medium-high heat.

• 6

  Once the pan is hot, add the chicken breast and sear for 3-4 minutes until the crust is golden brown and crispy.

• 7

  Flip the chicken, then transfer the skillet to the oven along with the baking sheet of asparagus.

• 8

  Roast for 10-12 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender and slightly charred.

• 9

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