NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.13 cup dry basmati rice

0.5 cup low-sodium chicken broth

0 tbsp extra virgin olive oil

1 cup asparagus spears

1 tbsp fresh lemon juice

1 tsp lemon zest

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Rinse the basmati rice in a fine-mesh sieve under cold water until the water runs clear to ensure a fluffy texture.

• 3

  In a small oven-safe baking dish, whisk together the dry rice, chicken broth, minced garlic, and half of the lemon juice.

• 4

  Season the chicken breast on both sides with sea salt, black pepper, and dried oregano.

• 5

  Place the seasoned chicken breast directly on top of the rice and broth mixture.

• 6

  Drizzle the extra virgin olive oil evenly over the chicken and the surrounding rice.

• 7

  Cover the dish tightly with aluminum foil and bake for 20 minutes.

• 8

  Remove the foil, arrange the asparagus spears around the chicken, and sprinkle the lemon zest over everything.

• 9

  Return the dish to the oven uncovered and bake for another 10 to 12 minutes until the chicken reaches an internal temperature of 165°F and the rice has absorbed all the liquid.

• 10

  Remove from the oven and let the dish rest for 5 minutes before fluffing the rice with a fork and serving.