NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Asparagus spears

0.33 cup Cooked brown rice

2 tsp Extra virgin olive oil

1 tbsp Fresh lemon juice

0.5 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 slice Lemon

PREPARATION

• 1

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

• 2

  Pat the chicken breast dry with a paper towel and place it in a small mixing bowl.

• 3

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

• 4

  Pour half of the lemon-herb marinade over the chicken breast, ensuring it is evenly coated on both sides.

• 5

  Place the chicken on the prepared baking sheet and roast for 12 minutes.

• 6

  While the chicken is roasting, toss the asparagus spears in the remaining marinade.

• 7

  Remove the baking sheet from the oven, add the asparagus and the lemon slice, then return to the oven for another 10 to 12 minutes until the chicken reaches an internal temperature of 165°F.

• 8

  Warm the pre-cooked brown rice in a small pot or microwave until steaming.

• 9

  Plate the roasted chicken and asparagus over the bed of fluffy brown rice and drizzle any remaining pan juices over the top before serving.