NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus

0.5 cup fresh raspberries

1 tbsp balsamic vinegar

1 tsp honey

1 tsp extra virgin olive oil

1 tsp extra virgin olive oil

1 tsp lemon zest

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

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

• 2

  Trim the woody ends of the asparagus and toss the spears on the baking sheet with 1 tsp of olive oil, a pinch of sea salt, and a pinch of 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 on both sides with garlic powder and the remaining sea salt and black pepper.

• 5

  Heat the remaining 1 tsp of olive oil in a medium skillet over medium-high heat. Add the chicken and sear for 5-7 minutes per side, or until the internal temperature reaches 165°F.

• 6

  In a small saucepan over medium heat, combine the raspberries, balsamic vinegar, honey, and lemon juice. Simmer for 4-5 minutes, mashing the berries with a fork until the sauce thickens into a glaze.

• 7

  Remove the chicken from the pan and let it rest for 2 minutes before slicing.

• 8

  Plate the chicken and generously drizzle with the warm berry glaze, then garnish with fresh lemon zest.

• 9

  Serve immediately alongside the roasted asparagus spears.