NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked white rice

0.5 tbsp extra virgin olive oil

1 cup asparagus spears

1 tbsp fresh lemon juice

1 tsp dried oregano

1 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper.

• 2

  Pat the chicken breast completely dry with a paper towel to ensure the skin or surface gets crispy during roasting.

• 3

  In a small mixing bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper.

• 4

  Place the chicken breast and the trimmed asparagus spears on the prepared baking sheet.

• 5

  Drizzle the herb and lemon mixture over the chicken and asparagus, tossing the vegetables to coat them evenly.

• 6

  Roast in the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender and slightly charred.

• 7

  Let the chicken rest for 5 minutes before slicing it into strips.

• 8

  Serve the sliced chicken and roasted asparagus over the warm, fluffy white rice.