NUTRITION

SERVINGS

INGREDIENTS

3.25 oz Chicken breast

2 tbsp Almond flour

1 tbsp Smoked paprika

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 large Egg

1 cup Asparagus

0.5 tbsp Extra virgin olive oil

0.5 tsp Lemon zest

PREPARATION

• 1

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

• 2

  In a shallow dish, whisk the egg until smooth. In a separate shallow bowl, combine the almond flour, smoked paprika, garlic powder, sea salt, and black pepper.

• 3

  Dip the chicken breast into the egg wash, allowing any excess to drip off, then press firmly into the almond flour mixture until fully and evenly coated.

• 4

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

• 5

  Trim the woody ends off the asparagus and place the spears on the other side of the baking sheet. Drizzle with olive oil and sprinkle with lemon zest, tossing to coat.

• 6

  Bake for 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F and the almond crust is golden brown.

• 7

  Let the chicken rest for 5 minutes before slicing and serving with the roasted asparagus.