NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.75 cup cooked white rice

1 cup asparagus spears

0.5 tbsp extra virgin olive oil

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh lemon juice

1 tsp minced garlic

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and toss the spears on the baking sheet with half of the olive oil, a pinch of sea salt, and black pepper.

• 3

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

• 4

  Heat the remaining olive oil in a non-stick skillet over medium-high heat and add the minced garlic, sautéing for 30 seconds until fragrant.

• 5

  Place the chicken in the skillet and sear for 5-7 minutes per side, or until the internal temperature reaches 165°F.

• 6

  While the chicken cooks, roast the asparagus in the oven for 10-12 minutes until bright green and slightly charred.

• 7

  Once the chicken is finished, drizzle the fresh lemon juice directly into the pan to deglaze and coat the chicken in the bright pan sauce.

• 8

  Fluff the pre-cooked white rice and plate it alongside the roasted asparagus, topping the rice with the lemon-herb chicken breast.