NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 cup Asparagus

1 tbsp Olive oil

1 tbsp Sliced almonds

1 tbsp Lemon juice

0.5 tsp Lemon zest

1 clove Garlic

0.5 tsp Dried thyme

0.5 tsp Dried rosemary

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Trim the woody ends off the asparagus and place the spears on a parchment-lined baking sheet.

• 3

  Drizzle the asparagus with 0.5 tbsp of olive oil and season with half of the sea salt and black pepper.

• 4

  Roast the asparagus in the oven for 12-15 minutes until tender and slightly charred.

• 5

  While the asparagus roasts, season the chicken breast on both sides with the dried thyme, dried rosemary, and the remaining salt and pepper.

• 6

  Heat the remaining 0.5 tbsp of olive oil in a large skillet over medium-high heat.

• 7

  Place the chicken in the skillet and sear for 6-7 minutes per side, or until the internal temperature reaches 165°F.

• 8

  In the final minute of cooking, add the minced garlic to the pan and sauté until fragrant.

• 9

  Pour the lemon juice and lemon zest over the chicken, swirling the pan to create a light glaze.

• 10

  Remove from heat and let the chicken rest for 3 minutes.

• 11

  Serve the chicken alongside the roasted asparagus and garnish with the sliced almonds for added fiber and texture.