NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Dry basmati rice

1 tsp Extra virgin olive oil

1 cup Asparagus spears

1 tbsp Fresh lemon juice

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

0.5 cup Water

PREPARATION

• 1

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

• 2

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

• 3

  Place the chicken breast and trimmed asparagus spears on the prepared baking sheet, then brush the lemon-herb marinade evenly over both.

• 4

  Roast in the oven for 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender and lightly browned.

• 5

  While the chicken roasts, bring 0.5 cup of water to a boil in a small saucepan. Add the basmati rice, reduce heat to low, cover, and simmer for 15 minutes.

• 6

  Remove the rice from heat and let it sit covered for 5 minutes before fluffing with a fork.

• 7

  Slice the roasted chicken and serve it immediately over the fluffy rice alongside the roasted asparagus.