NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup asparagus

1 tbsp olive oil

2 tbsp full-fat coconut milk

1 tbsp lemon juice

1 tsp garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

0.5 tsp dried thyme

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and toss the spears with 0.5 tbsp of olive oil and half of the salt and pepper.

• 3

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

• 4

  While the vegetables roast, season the chicken breast with the dried thyme and the remaining salt and pepper.

• 5

  Heat the remaining 0.5 tbsp of olive oil in a skillet over medium-high heat and sear the chicken for 6 minutes per side until golden and cooked through.

• 6

  Remove the chicken from the pan and lower the heat to medium; add the minced garlic and sauté for 30 seconds until fragrant.

• 7

  Whisk in the full-fat coconut milk and lemon juice, scraping up any browned bits from the bottom of the pan to create a creamy sauce.

• 8

  Return the chicken to the skillet to coat it in the sauce for 1 minute, then serve immediately alongside the roasted asparagus and garnish with fresh parsley.