NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked jasmine rice

0.5 tbsp extra virgin olive oil

2 tbsp plain Greek yogurt

1 cup asparagus spears

1 whole garlic clove

1 tbsp lemon juice

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp low-sodium chicken broth

PREPARATION

• 1

  Season the chicken breast evenly on both sides with the sea salt, black pepper, and dried oregano.

• 2

  Heat the extra virgin olive oil in a medium skillet over medium-high heat.

• 3

  Add the chicken to the skillet and sear for 5-6 minutes per side, or until the internal temperature reaches 165°F and the exterior is golden brown.

• 4

  Remove the chicken from the pan and set aside to rest; add the minced garlic and trimmed asparagus spears to the same pan.

• 5

  Sauté the asparagus for 3-4 minutes until bright green and tender-crisp.

• 6

  In a small bowl, whisk together the Greek yogurt, lemon juice, and chicken broth until smooth.

• 7

  Reduce the skillet heat to low, return the chicken to the pan, and pour the yogurt mixture over the chicken and asparagus.

• 8

  Stir gently for 1 minute until the sauce is warmed through and creates a velvety coating.

• 9

  Serve the creamy chicken and asparagus immediately over the warm, fluffy jasmine rice.