NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 bunch Asparagus

1 tsp Olive oil

2 tbsp Full-fat coconut milk

1 tbsp Lemon juice

0.5 tsp Lemon zest

1 clove Garlic

1 tsp Fresh dill

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and trim the tough, woody ends off the asparagus spears.

• 2

  Place the asparagus on a baking sheet, drizzle with half of the olive oil, sprinkle with a pinch of salt and pepper, and roast for 12-15 minutes until tender.

• 3

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

• 4

  Heat the remaining olive oil in a large skillet over medium-high heat and sear the chicken for 6-7 minutes per side until golden brown and cooked through.

• 5

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

• 6

  Lower the heat and stir in the coconut milk, lemon juice, lemon zest, and fresh dill, simmering for 2 minutes until the sauce thickens slightly.

• 7

  Return the chicken to the skillet to coat it in the creamy sauce and serve immediately alongside the roasted asparagus.