NUTRITION

SERVINGS

INGREDIENTS

6 oz Boneless skinless chicken thighs

0.5 cup Cooked brown rice

1 cup Asparagus spears

0.5 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Mince the garlic and whisk together with half of the olive oil, dried oregano, sea salt, and black pepper in a small bowl.

• 3

  Pat the chicken thighs dry with a paper towel and coat them thoroughly with the garlic-herb oil mixture.

• 4

  Trim the woody ends off the asparagus and toss the spears with the remaining olive oil and a pinch of salt on a parchment-lined baking sheet.

• 5

  Heat an oven-safe skillet over medium-high heat and sear the chicken thighs for 3-4 minutes per side until golden brown.

• 6

  Place the skillet and the baking sheet with asparagus into the oven; roast for 12-15 minutes until the chicken reaches an internal temperature of 165°F.

• 7

  Remove from the oven, drizzle the fresh lemon juice over the chicken and asparagus, and serve immediately over the warm cooked brown rice.