NUTRITION

SERVINGS

INGREDIENTS

5.5 oz boneless skinless chicken breast

0.5 cup cooked white rice

1 cup asparagus spears

0.75 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

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 spears and place them on the prepared baking sheet.

• 3

  Drizzle the asparagus with 0.25 tbsp of olive oil and season with a pinch of the sea salt and black pepper.

• 4

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

• 5

  While the asparagus roasts, mince the garlic and season the chicken breast with the dried oregano, remaining sea salt, and black pepper.

• 6

  Heat the remaining 0.5 tbsp of olive oil in a skillet over medium-high heat.

• 7

  Place the chicken in the skillet and sear for 6 to 7 minutes per side, or until the internal temperature reaches 165°F and the exterior is golden brown.

• 8

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

• 9

  Plate the chicken and roasted asparagus alongside the warm, fluffy white rice and pour any remaining pan juices over the top.