NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup asparagus

1 tbsp olive oil

1 tbsp almond flour

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon zest

1 tbsp lemon juice

1 clove garlic

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and toss them on the baking sheet with 0.5 tbsp of olive oil and a pinch of sea salt.

• 3

  In a shallow bowl, whisk together the almond flour, dried rosemary, dried thyme, and lemon zest.

• 4

  Season the chicken breast with the remaining sea salt and black pepper, then dredge it in the almond flour mixture, pressing firmly to adhere.

• 5

  Heat the remaining 0.5 tbsp of olive oil in an oven-safe skillet over medium-high heat and sear the chicken for 3 minutes per side until a golden crust forms.

• 6

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

• 7

  Mince the garlic and whisk it with the lemon juice in a small bowl, then drizzle the mixture over the finished chicken and asparagus before serving.