NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 cup asparagus

1 tbsp olive oil

2 tbsp full-fat coconut milk

1 tbsp lemon juice

1 clove garlic

0.25 tsp dried thyme

0.25 tsp dried rosemary

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Trim the tough ends from the asparagus and toss the spears on the baking sheet with half of the olive oil, salt, and pepper.

• 3

  Roast the asparagus for 12 to 15 minutes until they are tender and slightly charred at the tips.

• 4

  While the vegetables roast, season the chicken breast on both sides with the remaining salt and pepper.

• 5

  Heat the remaining olive oil in a medium skillet over medium-high heat and sear the chicken for 5 to 7 minutes per side until cooked through.

• 6

  Remove the chicken from the skillet and set aside; add the minced garlic to the pan and sauté for 30 seconds until fragrant.

• 7

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

• 8

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

• 9

  Plate the chicken with a generous drizzle of the creamy sauce and serve immediately with the roasted asparagus.