NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Asparagus

1 tbsp Olive oil

1 tbsp Almond flour

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh thyme

1 tsp Fresh rosemary

1 tsp Lemon zest

1 clove Garlic

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and toss them with 0.5 tablespoons of olive oil and a pinch of sea salt.

• 3

  In a shallow bowl, combine the almond flour, lemon zest, minced thyme, minced rosemary, sea salt, and black pepper.

• 4

  Pat the chicken breast completely dry with a paper towel and press the herb mixture firmly onto both sides to create a crust.

• 5

  Heat the remaining 0.5 tablespoons of olive oil in a medium oven-safe skillet over medium-high heat.

• 6

  Place the chicken in the skillet and sear for 3 to 4 minutes per side until the crust is golden and crispy.

• 7

  Add the prepared asparagus to the skillet around the chicken and transfer the entire pan into the preheated oven.

• 8

  Roast for 10 to 12 minutes or until the chicken reaches an internal temperature of 165°F and the asparagus is tender-crisp.