NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 slice bacon

1 large Egg egg

8 medium Asparagus spears asparagus spears

0 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp white vinegar

0.5 tsp garlic powder

1 tsp maple syrup

1 tsp balsamic vinegar

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus spears and toss them on the baking sheet with olive oil, sea salt, and garlic powder.

• 3

  Roast the asparagus for 12 to 15 minutes until the tips are slightly charred and the stalks are tender.

• 4

  While the asparagus roasts, cook the bacon in a skillet over medium heat until crispy, then remove to drain and crumble.

• 5

  Season the chicken breast with black pepper and sear it in the same skillet for 5 to 7 minutes per side until fully cooked, then thinly slice.

• 6

  In a small saucepan, simmer the maple syrup and balsamic vinegar over low heat for 3 minutes until it reduces into a thick, glossy glaze.

• 7

  Bring a pot of water to a very gentle simmer and stir in the white vinegar to help the egg whites congeal.

• 8

  Crack the egg into a small bowl, create a gentle whirlpool in the water, and carefully drop the egg into the center.

• 9

  Poach the egg for 3 minutes for a soft, runny yolk, then remove with a slotted spoon and pat dry.

• 10

  Layer the roasted asparagus on a plate, top with sliced chicken and bacon crumbles, place the poached egg on top, and finish with a drizzle of the maple-balsamic glaze.