NUTRITION

SERVINGS

INGREDIENTS

5 oz boneless skinless chicken breast

0.5 tsp olive oil

0.5 tbsp lemon juice

0.5 tsp lemon zest

1 clove garlic

0.25 tsp dried oregano

0.25 tsp dried thyme

0.25 tsp paprika

0.25 tsp sea salt

0.13 tsp black pepper

0.25 cup long-grain white rice

0.5 cup chicken broth

0.25 tbsp butter

2 tbsp diced onion

0.5 clove garlic

0.13 tsp sea salt

0.06 tsp black pepper

0.25 tsp dried parsley

0.13 tsp dried thyme

1 cup asparagus spears

0.25 tsp olive oil

0.06 tsp sea salt

0.06 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 425°F and line a baking sheet with parchment paper.

• 2

  In a small bowl, whisk together 1 tsp olive oil, lemon juice, lemon zest, 1 clove of minced garlic, oregano, 0.25 tsp thyme, paprika, 0.25 tsp salt, and 0.125 tsp pepper.

• 3

  Coat the chicken breast thoroughly with the marinade and place it on one side of the prepared baking sheet.

• 4

  Trim the woody ends off the asparagus, toss the spears with 0.5 tsp olive oil, 0.06 tsp salt, and 0.06 tsp pepper, then place them on the other side of the baking sheet.

• 5

  Roast the chicken and asparagus for 20-25 minutes until the chicken reaches an internal temperature of 165°F.

• 6

  While the chicken roasts, melt the butter in a small saucepan over medium heat and sauté the onion for 4 minutes until soft.

• 7

  Add 0.5 clove of minced garlic to the pan for 30 seconds, then add the dry rice and toast for 2 minutes while stirring.

• 8

  Pour in the chicken broth, 0.125 tsp salt, 0.06 tsp pepper, parsley, and 0.125 tsp thyme; bring to a boil.

• 9

  Cover the saucepan, reduce heat to low, and simmer for 15 minutes.

• 10

  Remove the rice from heat and let it sit covered for 5 minutes before fluffing with a fork and serving alongside the roasted chicken and asparagus.