NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.33 cup white rice

0.66 cup water

1 tsp olive oil

1 cup asparagus

1 tbsp lemon juice

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Rinse the white rice under cold water until the water runs clear.

• 2

  In a small saucepan, combine the rice and water; bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

• 3

  Preheat your oven to 400°F (200°C).

• 4

  Season the chicken breast evenly with sea salt, black pepper, dried rosemary, and dried thyme.

• 5

  Heat the olive oil in an oven-safe skillet over medium-high heat and sear the chicken for 3 minutes on each side until a golden crust forms.

• 6

  Arrange the asparagus spears around the chicken in the skillet and drizzle everything with the lemon juice.

• 7

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

• 8

  Remove from the oven, fluff the rice with a fork, and serve the chicken and asparagus over the rice.