NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 tbsp Ground almonds

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 large Egg

1 cup Asparagus spears

1 tbsp Extra virgin olive oil

0.5 medium Lemon

PREPARATION

• 1

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

• 2

  Prepare the asparagus by snapping off the woody ends and placing the spears onto the prepared baking sheet.

• 3

  In a shallow bowl, whisk the large egg until well-combined; in a separate shallow dish, mix together the ground almonds, garlic powder, smoked paprika, sea salt, and black pepper.

• 4

  Dip the chicken breast into the egg wash to coat both sides, then transfer it to the almond mixture, pressing firmly so the nutty coating adheres to the meat.

• 5

  Heat the olive oil in a large oven-safe skillet over medium heat and sear the chicken for 3 to 4 minutes per side until the crust is golden and fragrant.

• 6

  Arrange the asparagus around the chicken in the skillet or transfer everything to the baking sheet, then roast for 10 to 12 minutes until the chicken is fully cooked.

• 7

  Finish the dish with a bright squeeze of fresh lemon juice over the chicken and roasted vegetables before serving.