NUTRITION

SERVINGS

INGREDIENTS

8 oz Chicken breast

1.5 tbsp Extra virgin olive oil

0.25 cup Dry brown rice

1 cup Asparagus spears

0.25 whole Avocado

1 tbsp Lemon juice

1 tsp Lemon zest

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

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

• 2

  Combine the dry brown rice with 0.5 cup water in a small pot, bring to a boil, then cover and simmer on low for 40 minutes until tender.

• 3

  Toss the asparagus spears on the baking sheet with 0.5 tablespoon of olive oil, a pinch of sea salt, and a pinch of black pepper, then roast for 12 to 15 minutes.

• 4

  In a small bowl, whisk together the lemon juice, lemon zest, minced garlic, chopped rosemary, chopped thyme, and 0.5 tablespoon of olive oil to create a marinade.

• 5

  Season the chicken with the remaining salt and pepper, then sear in a large skillet with the remaining 0.5 tablespoon of olive oil over medium-high heat for 6 minutes per side.

• 6

  Brush the lemon-herb marinade over the chicken during the last 2 minutes of cooking, then serve alongside the rice and asparagus topped with fresh avocado slices.