Crispy Herb-Crusted Chicken with Garlic-Asparagus

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A high-protein, low-carb main dish featuring tender chicken breasts coated in a crunchy almond-herb crust, served with tender-crisp roasted asparagus. This Mediterranean-inspired keto recipe (high protein), ready in about 35 minutes, pairs chicken breast, almond flour, fresh thyme leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 385 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 2 Mediterranean cuisine 385 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat chicken breasts dry with paper towels, then season both sides with 1/4 tsp sea salt and 1/8 tsp black pepper. Combine 3 tbsp almond flour, 1 tbsp fresh thyme leaves, and 1 tsp garlic powder in a shallow dish.
  2. Step 2: Dredge each chicken breast in the almond flour mixture until fully coated, pressing gently to adhere. Heat 1 tbsp olive oil in a non-stick skillet over medium-high heat until shimmering.
  3. Step 3: Add chicken breasts and cook undisturbed for 4 minutes until golden brown and crisp on the bottom, then flip and cook for 5 more minutes until internal temperature reaches 165°F (74°C) and edges are golden.
  4. Step 4: While chicken cooks, toss 8 oz trimmed asparagus with 1 tsp avocado oil, 1/4 tsp salt, and 1/8 tsp pepper on a baking sheet. Roast in a preheated 400°F (200°C) oven for 12 minutes until tender-crisp and slightly charred at the tips.

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