NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Basmati rice

1 cup Asparagus

0.5 tbsp Olive oil

1 tbsp Lemon juice

1 clove Garlic

0.5 tsp Dried thyme

0.5 tsp Dried parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and place them on the baking sheet, tossing with half of the olive oil, sea salt, and black pepper.

• 3

  Roast the asparagus for 12-15 minutes until they are tender and slightly charred at the tips.

• 4

  While the asparagus roasts, season the chicken breast evenly on both sides with dried thyme, dried parsley, and the remaining salt and pepper.

• 5

  Heat the remaining olive oil in a large skillet over medium-high heat.

• 6

  Place the chicken in the skillet and sear for 6-7 minutes per side until the internal temperature reaches 165°F.

• 7

  In the final minute of cooking, add the minced garlic and lemon juice to the pan, spooning the juices over the chicken to infuse it with flavor.

• 8

  Serve the lemon-herb chicken over a bed of fluffy cooked basmati rice with the roasted asparagus on the side.