NUTRITION

SERVINGS

INGREDIENTS

8 oz Chicken breast cutlets

2 large Eggs

1 bunch Asparagus

1 tbsp Extra virgin olive oil

0.5 whole Avocado

1 slice Sourdough bread

1 tsp Apple cider vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tsp Fresh chives

PREPARATION

• 1

  Preheat your oven to 425°F and line a baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and place the spears on the baking sheet. Drizzle with olive oil and season with sea salt, black pepper, and garlic powder. Toss to coat evenly.

• 3

  Roast the asparagus in the oven for 8 to 10 minutes until tender and slightly charred.

• 4

  While the asparagus roasts, heat a non-stick skillet over medium-high heat. Season the chicken cutlets with a pinch of salt and pepper, then sear for 3 to 4 minutes per side until fully cooked. Slice into thin strips.

• 5

  Bring a medium pot of water to a gentle simmer and add the apple cider vinegar.

• 6

  Crack each egg into a small ramekin. Use a spoon to create a gentle whirlpool in the simmering water and carefully drop the eggs in. Poach for 3 minutes for a runny yolk.

• 7

  Toast the sourdough bread until golden brown.

• 8

  To assemble, place the toasted sourdough on a plate and top with the roasted asparagus and sliced chicken.

• 9

  Carefully place the poached eggs on top of the chicken. Add the sliced avocado to the side.

• 10

  Garnish with fresh chopped chives and an extra crack of black pepper before serving.