Preparation time: 15 minutes
Cooking time: 1 6 minutes
Servings: 5


For Chicken:
¼ cup extra-virgin olive oil
¼ cup fresh lemon juice
2 tablespoons maple syrup
1 garlic clove, minced
Salt and ground black pepper, as required
5 (6-ounce) boneless, skinless chicken breasts

For Asparagus:
1½ pounds fresh asparagus
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice


For marinade: in a large bowl, add oil, lemon juice, Erythritol, garlic, salt and
black pepper and beat until well combined.
In a large resalable plastic bag, place the chicken and ¾ cup of marinade.
Seal the bag and shake to coat well.
Refrigerate overnight.
Cover the bowl of remaining marinade and refrigerate before serving.
Preheat the grill to medium heat. Grease the grill grate.
Remove the chicken from bag and discard the marinade.
Place the chicken onto grill grate and grill, covered for about 5-8 minutes per
Meanwhile, in a pan of boiling water, arrange a steamer basket.
Place the asparagus in steamer basket and steam, covered for about 5-7
Drain the asparagus well and transfer into a bowl.
Add oil and lemon juice and toss to coat well.
Divide the chicken breasts and asparagus onto serving plates and serve.


Calories: 520
Fat: 29.7g
Sat Fat: 6g
Cholesterol: 151mg
Sodium: 184mg
Carbohydrates: 11.2g
Fiber: 2.9g
Sugar: 7.7g
Protein: 52.4g