NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup asparagus

2 tbsp almond flour

1 tbsp avocado oil

1 tsp lemon zest

1 tbsp lemon juice

0.5 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the almond flour, lemon zest, dried oregano, garlic powder, sea salt, and black pepper.

• 3

  Pat the chicken breast dry with a paper towel, then brush the top with 0.5 tablespoon of avocado oil.

• 4

  Press the almond flour mixture firmly onto the oiled side of the chicken to create an even crust.

• 5

  Trim the woody ends off the asparagus and place them on the other side of the sheet pan.

• 6

  Drizzle the asparagus with the remaining 0.5 tablespoon of avocado oil and the lemon juice, tossing to coat.

• 7

  Place the chicken on the sheet pan and bake for 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender-crisp.

• 8

  Let the chicken rest for 5 minutes before serving to ensure it remains juicy.