NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus

1 tbsp olive oil

1 tbsp honey

1 tbsp tamari

1 tsp arrowroot powder

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp apple cider vinegar

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and toss the spears with 1 teaspoon of olive oil, sea salt, and black pepper on the baking sheet.

• 3

  Roast the asparagus for 12-15 minutes until tender but still vibrant green.

• 4

  While the asparagus roasts, pat the chicken breast dry with a paper towel and season both sides with salt and pepper.

• 5

  Lightly dust the chicken with arrowroot powder, shaking off any excess to ensure a thin, even coating for maximum crispiness.

• 6

  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.

• 7

  In a small bowl, whisk together the honey, tamari, minced garlic, and apple cider vinegar.

• 8

  Reduce the skillet heat to low, pour the sauce over the chicken, and simmer for 1-2 minutes until the glaze is thick, bubbly, and coats the chicken completely.

• 9

  Plate the chicken alongside the roasted asparagus and drizzle any remaining pan glaze over the top.