NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup asparagus spears

0.5 tbsp olive oil

0.5 tbsp olive oil

0.25 cup full-fat coconut milk

1 tbsp lemon juice

0.5 tsp lemon zest

1 clove garlic

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Trim the woody ends off the asparagus and place the spears on a parchment-lined baking sheet.

• 3

  Drizzle the asparagus with 0.5 tbsp of olive oil and a pinch of sea salt, then toss to coat evenly.

• 4

  Roast the asparagus in the oven for 12-15 minutes until they are tender and slightly browned.

• 5

  While the asparagus roasts, season the chicken breast on both sides with the remaining sea salt, black pepper, and dried oregano.

• 6

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

• 7

  Add the chicken to the skillet and sear for 5-7 minutes per side, or until the internal temperature reaches 165°F.

• 8

  Remove the chicken from the pan and set aside; reduce the heat to medium.

• 9

  Add the minced garlic to the same pan and sauté for 30 seconds until fragrant.

• 10

  Pour in the coconut milk, lemon juice, and lemon zest, whisking to scrape up any browned bits from the bottom of the pan.

• 11

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

• 12

  Plate the chicken alongside the roasted asparagus and garnish everything with freshly chopped parsley.