NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

2 tbsp grated parmesan cheese

1 tbsp almond flour

1 large egg white

1.5 cups asparagus spears

1 tbsp extra virgin olive oil

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  In a shallow bowl, whisk the egg white until it becomes slightly frothy.

• 3

  In a second shallow bowl, combine the grated parmesan, almond flour, garlic powder, onion powder, sea salt, and black pepper.

• 4

  Dip the chicken breast into the egg white, then dredge it through the parmesan mixture, pressing firmly to ensure an even coating.

• 5

  Place the coated chicken on one side of the prepared baking sheet.

• 6

  Toss the asparagus spears with olive oil and a pinch of salt and pepper, then spread them in a single layer on the other side of the baking sheet.

• 7

  Bake for 18-22 minutes, or until the chicken is golden brown and cooked through and the asparagus is tender and slightly charred.

• 8

  Let the chicken rest for 3 minutes before slicing and serving alongside the roasted asparagus.