NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp almond flour

2 tbsp grated parmesan cheese

1 tbsp extra virgin olive oil

1 cup asparagus spears

0.25 tsp garlic powder

0.25 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  In a small shallow bowl, combine the almond flour, grated parmesan cheese, garlic powder, dried thyme, sea salt, and black pepper.

• 3

  Brush the chicken breast with half of the olive oil, then dredge it in the almond flour mixture, pressing firmly so the crust adheres to the meat.

• 4

  Place the crusted chicken on one side of the prepared baking sheet.

• 5

  Toss the asparagus spears with the remaining olive oil and a pinch of salt and pepper, then arrange them in a single layer on the other side of the baking sheet.

• 6

  Bake for 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender and slightly browned.

• 7

  Let the chicken rest for 5 minutes before serving to ensure the juices remain inside.