NUTRITION

SERVINGS

INGREDIENTS

4 oz boneless skinless chicken breast

8 oz asparagus spears

1 tbsp extra virgin olive oil

0.5 oz sliced almonds

1 tbsp fresh rosemary

1 tbsp lemon juice

0.5 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Trim the woody ends off the asparagus and toss the spears on the baking sheet with 0.5 tbsp of olive oil, 0.25 tsp of sea salt, and 0.125 tsp of black pepper.

• 3

  Finely mince the fresh rosemary and garlic, then season both sides of the chicken breast with the rosemary, remaining salt, and remaining pepper.

• 4

  Heat the remaining 0.5 tbsp of olive oil in a cast-iron skillet over medium-high heat and sear the chicken for 5 to 6 minutes per side until golden and cooked through.

• 5

  While the chicken is searing, place the asparagus in the oven and roast for 10 to 12 minutes until tender-crisp.

• 6

  During the final 3 minutes of roasting, sprinkle the sliced almonds over the asparagus spears to lightly toast them.

• 7

  Remove the chicken from the skillet and immediately drizzle with the fresh lemon juice and minced garlic, allowing it to rest for 3 minutes.

• 8

  Slice the chicken into strips and serve it over the bed of roasted asparagus and toasted almonds.