NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup brown rice

0.5 tbsp olive oil

1 tbsp lemon juice

1 tsp fresh rosemary

1 clove garlic

1 cup asparagus

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Rinse the brown rice under cold water, then combine with 0.5 cup water in a small pot, bringing to a boil before simmering covered for 35 minutes until tender.

• 3

  Mince the garlic and finely chop the fresh rosemary.

• 4

  In a small bowl, whisk together 0.25 tablespoon of olive oil, lemon juice, minced garlic, rosemary, sea salt, and black pepper.

• 5

  Place the chicken breast on the baking sheet and coat thoroughly with the lemon-herb marinade.

• 6

  Trim the woody ends off the asparagus, toss with the remaining 0.25 tablespoon of olive oil, and arrange them on the baking sheet next to the chicken.

• 7

  Roast for 18 to 22 minutes until the chicken reaches an internal temperature of 165°F and the asparagus is slightly charred.

• 8

  Slice the roasted chicken and serve it alongside the asparagus over the bed of fluffy brown rice.