NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken thighs

0.13 cup White rice

0.5 cup Chicken broth

0.25 tsp Olive oil

1 tbsp Lemon juice

0.25 tsp Dried oregano

0.25 tsp Dried thyme

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

PREPARATION

• 1

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

• 2

  Pat the chicken thighs dry with a paper towel and place them in a bowl with olive oil, oregano, thyme, garlic powder, salt, and pepper.

• 3

  Toss the chicken until evenly coated, then arrange on the prepared baking sheet and roast for 20 to 25 minutes until the internal temperature reaches 165°F.

• 4

  While the chicken roasts, combine the white rice and chicken broth in a small saucepan over high heat.

• 5

  Bring the broth to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed.

• 6

  During the last 10 minutes of chicken roasting, place the asparagus spears on the same baking sheet to tenderize.

• 7

  Remove the rice from heat, stir in the lemon juice, and fluff with a fork before serving alongside the herb-roasted chicken and asparagus.