NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 cup Asparagus

0.25 cup Full-fat coconut milk

0.5 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 clove Garlic

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and toss them with half of the olive oil, half of the sea salt, and half of the black pepper on the prepared sheet.

• 3

  Roast the asparagus for 12 minutes until they are tender and slightly charred.

• 4

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

• 5

  Heat the remaining olive oil in a large 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 skillet and set it aside on a plate; add the minced garlic to the pan and sauté for 1 minute until fragrant.

• 7

  Pour in the full-fat coconut milk, fresh lemon juice, and lemon zest, stirring to deglaze any browned bits from the bottom of the pan.

• 8

  Simmer the sauce for 3 minutes until it thickens slightly, then return the chicken to the skillet, spooning the sauce over the top.

• 9

  Serve the chicken immediately, garnished with fresh parsley, alongside the roasted asparagus.