NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup cooked jasmine rice

1 cup asparagus spears

1 tbsp olive oil

0.25 cup fresh raspberries

2 tbsp orange juice

1 tbsp honey

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp orange zest

PREPARATION

• 1

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

• 2

  In a small bowl, mash the fresh raspberries with the orange juice, honey, and orange zest until a thick, uniform glaze forms.

• 3

  Place the chicken breast and asparagus spears onto the baking sheet, ensuring they are in a single layer.

• 4

  Drizzle the olive oil over the asparagus and season both the chicken and the vegetables with sea salt and black pepper.

• 5

  Brush exactly half of the prepared berry-citrus glaze over the top of the chicken breast to coat it thoroughly.

• 6

  Bake for 18 to 20 minutes until the chicken reaches an internal temperature of 165°F and the asparagus is tender and slightly charred.

• 7

  Remove from the oven, brush the remaining glaze over the chicken for extra shine, and serve immediately over the warm, fluffy jasmine rice.