NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup jasmine rice

1 cup broccoli florets

0.5 cup red bell pepper

0.75 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Rinse the jasmine rice under cold water and cook with a half cup of water according to package directions until all liquid is absorbed and rice is fluffy.

• 2

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

• 3

  Toss the broccoli florets and sliced red bell pepper with half of the olive oil, a pinch of sea salt, and black pepper.

• 4

  Roast the vegetables in the oven for 15 to 18 minutes until they are tender and show light golden charring on the edges.

• 5

  Season the chicken breast evenly with the remaining sea salt, black pepper, and finely minced fresh rosemary.

• 6

  Heat the remaining olive oil in a skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F.

• 7

  During the last minute of cooking, add the minced garlic and lemon juice to the pan, spooning the aromatic juices over the chicken to glaze it.

• 8

  Plate the lemon herb chicken alongside the roasted vegetables and jasmine rice, drizzling any remaining pan sauce over the top.