NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup jasmine rice

0.5 tbsp olive oil

1 cup asparagus spears

1 tsp fresh rosemary

1 tsp fresh thyme

1 large garlic clove

0.5 whole lemon

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Pat the chicken breast completely dry with a paper towel and season both sides with sea salt, black pepper, chopped rosemary, and thyme.

• 3

  Heat the olive oil in an oven-safe stainless steel or cast iron skillet over medium-high heat.

• 4

  Once the pan is shimmering, sear the chicken for 3-4 minutes on one side until a deep golden-brown crust forms.

• 5

  Flip the chicken, add the minced garlic and lemon slices to the pan, and immediately transfer the skillet to the oven.

• 6

  Roast for 10-12 minutes or until the internal temperature reaches 165°F.

• 7

  While the chicken roasts, steam the asparagus spears for 3-5 minutes until tender-crisp and vibrant green.

• 8

  Fluff the pre-cooked jasmine rice and plate it alongside the asparagus.

• 9

  Place the chicken over the rice, pouring any remaining pan juices and the roasted lemon slices over the top before serving.