Herbes de Provence Roast Chicken, Green Asparagus & Sliced Almonds (Protein-lipid meal)
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
Herbes de Provence roast chicken breast with crisp asparagus and toasted almonds — a protein-and-healthy-fat plate built for steady blood sugar.
This is what I mean by a protein-lipid plate: chicken breast roasting with herbes de Provence, green asparagus barely blanched, and a scatter of almonds that brings fat and crunch without a single fast carbohydrate. It's the kind of dinner that holds you for hours because it's built on protein and healthy fat — and it comes together in about thirty-five minutes.
🥄 Ingredients
- 🫗 2 boneless, skinless chicken breasts (about 150g / 5 oz each)
- 🫗 2 teaspoons herbes de Provence
- 🫗 1 tablespoon olive oil
- 🫗 300g / 10 oz green asparagus, woody ends trimmed
- 🫗 30g / 1 oz sliced almonds
- 🫗 1/2 lemon
- 🫗 1 small garlic clove, crushed (optional)
- 🫗 Salt and black pepper
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
👨🍳 Instructions
Preheat the oven to 425°F (220°C).
Rub the chicken with the olive oil, herbes de Provence, salt, and pepper. Roast on a lined sheet pan 18–20 minutes until the juices run clear (165°F / 74°C).
While the chicken roasts, blanch the asparagus in boiling salted water 2–3 minutes until bright and crisp-tender. Drain.
In the last 5 minutes, toast the sliced almonds in a dry pan over medium heat, shaking often, until golden.
Toss the asparagus with the optional garlic, a squeeze of lemon, and a pinch of salt. Rest the chicken 5 minutes, slice it, and serve with the asparagus and almonds scattered over both.
⚠️ Common Mistakes
- ✕
Slicing the chicken the moment it's out of the oven — it dries before you finish plating.
- ✕
Burning the almonds unattended; they turn in seconds.
- ✕
Overboiling the asparagus into limp stalks — three minutes is plenty.
🔄 Variations
Swap the almonds for pine nuts or sunflower seeds.
Rub the herbs under the skin if you go bone-in.
Add a small portion of farro or quinoa if you want a fuller plate.
🧊 Storage
- 📦
Chicken and asparagus keep 2 days refrigerated; re-toast the almonds to revive them.
- 📦
Best hot — cold asparagus is fine, while cold chicken breast turns dry.
💡 Chef Tips
Tip 1: Rest the chicken a full 5 minutes before slicing so the juices stay in the meat.
Tip 2: Almonds toast fast and burn faster — never leave the pan.
Tip 3: Bone-in thighs replace breasts if you prefer a more forgiving roast time.
Tip 4: The final squeeze of lemon keeps the whole plate bright and cutting through the nuts.
❓ FAQ
Why "protein-lipid meal"? This plate is designed around protein and healthy fat with almost no carbohydrate — satiety and glucose stability are the whole point.
Can I use thyme instead of the blend? Yes — herbes de Provence is essentially thyme, rosemary, savory, oregano and marjoram; thyme alone carries the dish.
Is 30g of almonds a normal serving? Yes — about a small handful, exactly the portion that keys into a fat-friendly meal.
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About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →