NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 cups asparagus

1 tbsp olive oil

1 tbsp almond flour

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon zest

1 tbsp lemon juice

PREPARATION

• 1

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

• 2

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

• 3

  In a shallow bowl, combine the almond flour, dried oregano, garlic powder, lemon zest, sea salt, and black pepper.

• 4

  Pat the chicken breast dry with a paper towel, then dredge it thoroughly in the almond flour mixture, pressing gently to adhere.

• 5

  Heat the remaining 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat.

• 6

  Sear the chicken for 3-4 minutes on one side until a golden-brown crust forms, then flip it over.

• 7

  Place the skillet and the baking sheet with asparagus into the oven.

• 8

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

• 9

  Drizzle the fresh lemon juice over the chicken and asparagus before serving hot.