NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 cup asparagus

2 tsp olive oil

2 tbsp full-fat coconut milk

1 tbsp lemon juice

0.5 tsp lemon zest

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

1 tsp fresh thyme

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and toss with 1 tsp of olive oil, a pinch of sea salt, and black pepper.

• 3

  Roast the asparagus for 12-15 minutes until tender and slightly charred.

• 4

  While the asparagus roasts, season the chicken breast with the remaining salt and pepper.

• 5

  Heat the remaining 1 tsp of olive oil in a skillet over medium-high heat and sear the chicken for 5-6 minutes per side until cooked through.

• 6

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

• 7

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

• 8

  Whisk in the coconut milk, lemon juice, lemon zest, parsley, and thyme, scraping any browned bits from the bottom of the pan.

• 9

  Simmer the sauce for 2-3 minutes until it begins to thicken slightly.

• 10

  Return the chicken to the skillet to coat it in the creamy lemon sauce.

• 11

  Serve the chicken immediately alongside the roasted asparagus, drizzling any extra sauce over the top.