NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 oz fresh mozzarella cheese

1 tbsp balsamic glaze

1 tsp extra virgin olive oil

0.5 cup cherry tomatoes

4 leaves fresh basil

1 cup asparagus spears

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Trim the woody ends off the asparagus and place them on a baking sheet. Toss with the olive oil and half of the sea salt, black pepper, and garlic powder.

• 3

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

• 4

  While the asparagus roasts, season the chicken breast with the remaining salt, pepper, and garlic powder.

• 5

  Heat a non-stick skillet over medium-high heat. Sear the chicken for 5-7 minutes per side until the internal temperature reaches 165°F.

• 6

  During the last 2 minutes of cooking, place sliced mozzarella and halved cherry tomatoes on top of the chicken. Cover the pan with a lid to melt the cheese.

• 7

  Plate the chicken alongside the roasted asparagus. Garnish with fresh basil leaves and a drizzle of balsamic glaze before serving.