NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked brown rice

1 tsp Extra virgin olive oil

1 tbsp Fresh lemon juice

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Fresh asparagus spears

0.5 tsp Garlic powder

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Place the chicken breast and the trimmed asparagus spears onto the prepared baking sheet in a single layer.

• 5

  Brush the lemon-herb mixture generously over both sides of the chicken and toss the asparagus to coat evenly.

• 6

  Roast in the center of 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

  Allow the chicken to rest for 5 minutes before slicing it into thin strips against the grain.

• 8

  Fluff the warm cooked brown rice and plate it as a base, topping it with the sliced chicken and roasted asparagus.