NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.75 cup cooked jasmine rice

1 cup asparagus spears

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

1 tsp dried rosemary

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Pat the chicken breast dry with a paper towel to ensure a good sear.

• 3

  In a small bowl, combine half of the olive oil with the lemon zest, dried rosemary, garlic powder, sea salt, and black pepper.

• 4

  Rub the herb mixture evenly over both sides of the chicken breast.

• 5

  Place the chicken on the prepared baking sheet and roast for 15 minutes.

• 6

  While the chicken is roasting, trim the woody ends off the asparagus and toss the spears with the remaining olive oil and a pinch of salt.

• 7

  Add the asparagus to the baking sheet with the chicken and roast for an additional 10-12 minutes, or until the chicken reaches an internal temperature of 165°F.

• 8

  Warm the pre-cooked jasmine rice and stir in the fresh lemon juice to brighten the flavor.

• 9

  Let the chicken rest for 5 minutes before slicing it into strips.

• 10

  Plate the fluffy lemon rice, top with the sliced chicken, and serve the roasted asparagus on the side.