NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

0.5 tsp garlic powder

0.25 cup white rice

0.25 tsp turmeric

0.5 cup chicken broth

2 tbsp coconut milk

1 tbsp lemon juice

1 tbsp fresh parsley

1 cup asparagus

PREPARATION

• 1

  In a small saucepan, combine white rice, chicken broth, and turmeric. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.

• 2

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

• 3

  Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear for 6-7 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F.

• 4

  Remove the chicken from the skillet and set aside. In the same pan, add the asparagus and sauté for 3-4 minutes until bright green and tender.

• 5

  Lower the heat to medium and pour in the coconut milk and lemon juice. Use a wooden spoon to scrape up any browned bits from the pan to create a creamy sauce.

• 6

  Return the chicken to the skillet, tossing to coat in the sauce. Serve the chicken and asparagus over the golden rice and garnish with fresh parsley.