Prep Time: 25 Minutes Cooking Time: 30 MinutesServes: 1All 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 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. Preheat the oven to 180ºC/350ºF 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. 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. Arrange the asparags on a plate and place the chicken on top, serve with coriander and chilli (if using) scattered over.