Thirty-eight grams of protein, two grams of carbs, and a salad that actually tastes like something. Baked lemon chicken over peppery rocket with charred asparagus and green onions, bright, clean, and ready in forty minutes flat.
The trick is roasting the halved lemons alongside the chicken. They caramelise in the oven heat and turn sweeter and sharper at the same time, so when you squeeze them over the plate at the end you get something far better than plain lemon juice. The white wine vinegar does the rest, cutting through everything just enough to keep it lively.
A keto salad that earns the name. Meal prep four, or eat the whole thing standing at the bench. No judgement.
