Prep Time: 25 Minutes 
Cooking Time: 30 Minutes
Serves: 1
All Plans Approved

Ingredients

• 1 teaspoon finely chopped lemongrass stem.
• 1 teaspoon finely grated lime zest.
• 1 teaspoon lime juice.
• 1 tablespoon lemon juice.
• 2 garlic cloves, crushed.
• 1 1/2 teaspoon grated ginger.
• chilli flakes.
• 1 skinless chicken breast fillet.
• celtic sea salt, to taste.
• freshly ground black pepper, to taste.
• 1/2 teaspoon extra virgin coconut oil, melted.
• 5 asparagus spears.
• 1/2 teaspoon extra virgin olive oil.
• 1 tablespoon chopped coriander to serve.
• sliced fresh chilli (optional), to serve.

Directions

1. Using a mortar and pestle, pound the lemongrass, lime zest and juice, lemon juice, garlic, ginger and chilli flakes until they form a thick paste. Rub the paste all over the chicken, then season with salt and pepper. Cover and refrigerate for 20 minutes.
2. Preheat the oven to 180ºC/350ºF
3. Put the chicken on a small baking tray, drizzle with the coconut oil and bake for 25–30 minutes, until golden brown and cooked through.
4. While the chicken is cooking, preheat a chargrill pan or frying over medium heat. Add the asparagus and drizzle over the olive oil. Cook for 3–4 minutes, turning regularly – it will start to brown in spots.
5. Arrange the asparags on a plate and place the chicken on top, serve with coriander and chilli (if using) scattered over.