NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.25 cup Jasmine rice

0.5 cup Chicken bone broth

1 cup Asparagus spears

0.5 tbsp Extra virgin olive oil

1 tbsp Lemon juice

0.5 tsp Dried oregano

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and prepare a small baking dish.

• 2

  Rinse the jasmine rice under cold water and place it in the bottom of the baking dish along with the chicken bone broth.

• 3

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

• 4

  Place the chicken breast and trimmed asparagus spears on top of the rice and broth mixture, then drizzle the lemon-herb oil over the chicken and vegetables.

• 5

  Cover the dish tightly with aluminum foil to trap the steam, ensuring the rice cooks through and the chicken remains juicy.

• 6

  Bake for 25 to 30 minutes, or until the rice has absorbed the liquid and the chicken reaches an internal temperature of 165°F.

• 7

  Remove from the oven, let it rest for 5 minutes covered, then fluff the rice and garnish with fresh chopped parsley before serving.