NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 tbsp Almond flour

0.5 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.75 tbsp Extra virgin olive oil

1.5 cups Asparagus spears

0.5 whole Lemon

PREPARATION

• 1

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

• 2

  In a shallow dish, whisk together the almond flour, dried oregano, 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 well-coated on all sides.

• 4

  Heat half of the olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for 3 minutes per side until the crust is golden brown.

• 5

  On the prepared baking sheet, toss the asparagus spears with the remaining olive oil and a pinch of salt.

• 6

  Transfer the skillet with the chicken and the baking sheet with the asparagus into the oven.

• 7

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

• 8

  Remove from the oven and let the chicken rest for 3 minutes before slicing. Serve with a fresh squeeze of lemon juice.