NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Asparagus

0.5 cup Brown rice

1 tbsp Olive oil

1 tbsp Lemon juice

1 tsp Dried oregano

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 for easy cleanup.

• 2

  Toss the trimmed asparagus spears with 0.5 tablespoons of olive oil, a pinch of sea salt, and black pepper on the prepared baking sheet.

• 3

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

• 4

  While the asparagus roasts, season the chicken breast evenly on both sides with dried oregano, remaining sea salt, black pepper, and minced garlic.

• 5

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

• 6

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

• 7

  Remove the skillet from the heat, drizzle the fresh lemon juice over the chicken, and let it rest for 3 minutes to lock in the juices.

• 8

  Serve the sliced lemon-herb chicken alongside the roasted asparagus over the warm, fluffy brown rice.