NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked basmati rice

0.5 tbsp extra virgin olive oil

1 cup asparagus spears

0.25 tsp turmeric powder

1 tbsp fresh parsley

0.5 whole lemon

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 clove garlic

PREPARATION

• 1

  Pat the chicken breast dry with paper towels and season both sides evenly with sea salt, black pepper, and dried oregano.

• 2

  Heat the extra virgin olive oil in a medium skillet over medium-high heat. Once hot, add the chicken and sear for 5-7 minutes per side until the exterior is golden-brown and the center is cooked through.

• 3

  While the chicken cooks, steam the asparagus spears for 4-5 minutes until they are bright green and tender-crisp.

• 4

  In a small saucepan or the microwave, warm the cooked basmati rice. Stir in the turmeric powder and minced garlic until the rice is vibrant yellow and fragrant.

• 5

  Remove the chicken from the pan and let it rest for 2 minutes before slicing.

• 6

  Squeeze the fresh lemon juice over the chicken and garnish with chopped fresh parsley.

• 7

  Serve the sliced chicken alongside the golden rice and steamed asparagus.