NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus

0.25 cup full-fat coconut milk

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp low-sodium chicken broth

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and place them on the baking sheet, drizzling with half of the olive oil and a pinch of salt and pepper.

• 3

  Season the chicken breast evenly on both sides with the dried oregano and the remaining sea salt and black pepper.

• 4

  Heat the remaining olive oil in a medium skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden brown and cooked through.

• 5

  While the chicken cooks, roast the asparagus in the oven for 10-12 minutes until tender and slightly charred.

• 6

  Remove the chicken from the skillet and set aside; lower the heat to medium and add the minced garlic, sautéing for 30 seconds until fragrant.

• 7

  Pour in the chicken broth to deglaze the pan, scraping up any browned bits, then stir in the coconut milk, lemon juice, and lemon zest.

• 8

  Simmer the sauce for 2-3 minutes until it thickens slightly, then return the chicken to the pan to coat it in the velvety sauce before serving with the asparagus.