NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus

0.5 cup cooked jasmine rice

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and toss them on the baking sheet with 0.5 tbsp olive oil, 0.125 tsp sea salt, and 0.125 tsp black pepper.

• 3

  Roast the asparagus for 12 to 15 minutes until tender and slightly charred at the tips.

• 4

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

• 5

  Heat the remaining 0.5 tbsp olive oil in a medium skillet over medium-high heat and sear the chicken for 6 minutes.

• 6

  Flip the chicken breast and cook for another 5 to 6 minutes until the internal temperature reaches 165°F.

• 7

  Reduce the heat to low, add the minced garlic, fresh lemon juice, and lemon zest to the pan, basting the chicken for 1 minute.

• 8

  Serve the chicken and roasted asparagus over the warm jasmine rice, drizzling any remaining pan juices over the top.