NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup jasmine rice

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

2 cloves garlic

1 tsp fresh thyme

1 tsp fresh rosemary

1 cup asparagus spears

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Mince the garlic and finely chop the fresh thyme and rosemary.

• 3

  Season the chicken breast evenly on both sides with sea salt, black pepper, and the minced garlic.

• 4

  Heat the extra virgin olive oil in a large oven-safe skillet over medium-high heat.

• 5

  Place the chicken in the skillet and sear for 3-4 minutes until a golden-brown crust forms, then flip.

• 6

  Arrange the asparagus spears around the chicken in the skillet.

• 7

  Sprinkle the lemon zest, thyme, and rosemary over the chicken and asparagus, then drizzle with fresh lemon juice.

• 8

  Transfer the skillet to the preheated oven and roast for 10-12 minutes, or until the chicken reaches an internal temperature of 165°F.

• 9

  While the chicken roasts, ensure your jasmine rice is warm and fluffy.

• 10

  Slice the chicken and serve it alongside the roasted asparagus over the bed of jasmine rice, drizzling any remaining pan juices over the top.