NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup jasmine rice

1 tbsp extra virgin olive oil

1 cup asparagus

1 tbsp fresh lemon juice

1 tsp dried rosemary

1 tsp dried thyme

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.

• 2

  Rinse the jasmine rice under cold water until the water runs clear, then cook in a small pot according to package directions until light and airy.

• 3

  In a small mixing bowl, whisk together the olive oil, lemon juice, minced garlic, rosemary, thyme, salt, and pepper to create the marinade.

• 4

  Pat the chicken breast completely dry with a paper towel to ensure the exterior gets golden and crispy, then brush both sides thoroughly with the herb-oil mixture.

• 5

  Arrange the chicken and trimmed asparagus on the prepared baking sheet and roast for 20-25 minutes until the chicken reaches an internal temperature of 165°F.

• 6

  Allow the chicken to rest for 5 minutes to lock in the juices before slicing and serving over the warm bed of jasmine rice.