Preheat oven to 375F. Line a large sheet pan with parchment paper or silicone mat, set aside.

Wash and dry asparagus, then place on one end of lined sheet pan and toss on about 1/2 TBS of oil (such as avocado or olive) or use spray. Sprinkle on garlic salt and pepper to taste. Set aside.

Trim fat off of chicken breast and cut into medium-sized portions. My chicken breasts were rather large, so had to make them about the size of my palm.

In a medium bowl whisk together large eggs. Set aside.

In a medium, shallow bowl combine hemp hearts, almond meal and seasonings together.

Bread the chicken breasts by dipping them into the bowl of whisked eggs, then lay them into the hemp breading bowl gently tossing to coat completely. Transfer to lined sheet pan. Continue this process until all of the chicken is breaded and on pan. You can spray the chicken breading with oil for a crispier coating.

Bake sheet pan for 35-40 minutes, flipping the chicken breast and gently stirring the asparagus half way through the baking time. Check chicken with meat thermometer; internal temperature should be at 165F when done. Or slice into chicken breast and check for any pink.

Transfer chicken and asparagus to plates and serve immediately. Enjoy!