NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.75 cup cooked brown rice

1 cup asparagus

2 tbsp lemon juice

1 tsp lemon zest

1 tsp dried oregano

1 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup low-sodium vegetable broth

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus, place them on the baking sheet, and season with a pinch of sea salt and black pepper.

• 3

  Roast the asparagus for 12-15 minutes until they are crisp-tender and slightly charred.

• 4

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

• 5

  Heat a non-stick skillet over medium-high heat and add 2 tablespoons of the vegetable broth to the pan to prevent sticking.

• 6

  Place the chicken in the skillet and cook for 6-7 minutes per side, adding more broth as needed to keep the pan moist, until the internal temperature reaches 165°F.

• 7

  During the last 2 minutes of cooking, pour the lemon juice and lemon zest over the chicken to create a light glaze.

• 8

  Serve the lemon-herb chicken alongside the roasted asparagus over a bed of warm brown rice, garnished with fresh parsley.