Low-Carb Chicken and Roasted Asparagus with Tahini Sauce

Ingredients

• 1 lb. asparagus, cut in 2 inch pieces
• 1 T + 2 tsp.olive oil
• Small amount of salt and pepper, to season asparagus
• 2 very large boneless, skinless chicken breasts
• 1 tsp. poultry seasoning, for rubbing chicken
• 1/4 cup well-stirred Tahini
• 1/4 – 1/3 cup water
• 2 T fresh squeezed lemon juice
• 1 T granulated Monkfruit sweetener or other sweetener of your choice.
• 1 tsp. garlic puree
• 2 tsp. soy sauce

Directions

1. Heat the oven to 450 F. Wash the asparagus if it needs it, then snap a stalk to find the tough end. Trim the rest of the asparagus at the same point, discard the ends, and slice the spears diagonally into 2 inch pieces.
2. Remove any visible fat and tendons from the chicken breasts, then coat both sides with the poultry seasoning. In a bowl, turn the asparagus with 1 tablespoon of olive oil, salt, and pepper, then spread it out on a roasting pan.
3. Slide the asparagus into the oven just as you begin the chicken. Warm 2 tsp. olive oil in a heavy pan over medium-high heat. Add the chicken and sear it for about 4 minutes on the first side, until well browned. Flip it over and brown the other side for 2-3 minutes.
4. Transfer the chicken to the pan with the asparagus. Roast everything for about 10 minutes more, until the asparagus is cooked the way you like it and the chicken registers 165F/75 C on an instant read meat thermometer. If you do not have a thermometer, press the chicken with your fingers; it should feel firm, but not hard.
5. While the chicken and asparagus are in the oven, whisk the tahini or peanut butter with the water, lemon juice, granulated Monkfruit sweetener or another sweetener, garlic, and soy sauce. If the tahini is especially thick, you can blend the sauce in the small bowl attachment of an immersion blender. Begin with 1/4 cup water, then taste and check the consistency before adding a little more.
6. Take the pan out of the oven when the chicken and asparagus are finished. Move the chicken to a cutting board and rest it for 2-3 minutes, then slice it crosswise into thick pieces.
7. Serve the chicken and roasted asparagus with a light drizzle of tahini sauce over the top, passing the remaining sauce alongside.