NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

12 medium asparagus

1 tbsp 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 dill

1 tsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Place the asparagus on a baking sheet, drizzle with 0.5 tbsp of olive oil, and season with a pinch of sea salt and black pepper.

• 3

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

• 4

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

• 5

  Heat the remaining 0.5 tbsp of olive oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until golden and cooked through.

• 6

  Remove the chicken from the skillet 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, and lemon zest, scraping up any browned bits from the pan.

• 9

  Simmer the sauce for 2-3 minutes until it thickens slightly, then stir in the fresh dill and parsley.

• 10

  Plate the chicken and asparagus, then pour the creamy lemon-herb sauce over the chicken before serving.