NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 cup Asparagus

1 tbsp Extra virgin olive oil

1 tbsp Almond flour

0.5 tsp Garlic powder

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon zest

1 tbsp Lemon juice

PREPARATION

• 1

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

• 2

  Pat the chicken breast completely dry with paper towels and season both sides with sea salt and black pepper.

• 3

  In a small shallow bowl, whisk together the almond flour, garlic powder, dried thyme, and lemon zest to create the crust mixture.

• 4

  Press the top side of the chicken breast firmly into the almond flour mixture until a thick, even coating is formed.

• 5

  Heat the olive oil in a large oven-safe skillet over medium-high heat and sear the chicken, crust-side down, for 3-4 minutes until golden and crispy.

• 6

  Flip the chicken breast over and arrange the trimmed asparagus spears around the chicken in the skillet.

• 7

  Drizzle the lemon juice over the asparagus and season the vegetables with a pinch of sea salt.

• 8

  Transfer the skillet to the oven and roast for 10-12 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender.

• 9

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep the meat juicy.