NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

2 tbsp Grated parmesan cheese

1 tbsp Almond flour

0.5 large Egg

1 tsp Extra virgin olive oil

1 tsp Extra virgin olive oil

10 medium Asparagus spears

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Place the asparagus spears on the baking sheet, drizzle with 1 teaspoon of olive oil, and sprinkle with half of the sea salt and black pepper.

• 3

  In a shallow bowl, whisk the egg until well beaten.

• 4

  In a second shallow bowl, combine the grated parmesan cheese, almond flour, garlic powder, onion powder, and the remaining sea salt and black pepper.

• 5

  Dip the chicken breast into the whisked egg, then press it firmly into the parmesan mixture until it is evenly coated on all sides.

• 6

  Heat the remaining 1 teaspoon of olive oil in a large oven-safe skillet over medium-high heat.

• 7

  Sear the chicken for 3 minutes on one side until the crust is golden brown and fragrant.

• 8

  Carefully flip the chicken breast and transfer the skillet to the oven, placing the tray of asparagus in at the same time.

• 9

  Roast for 10 to 12 minutes until the chicken reaches an internal temperature of 165°F and the asparagus is tender and lightly charred.