NUTRITION

SERVINGS

INGREDIENTS

8 oz Boneless skinless chicken breast

1.5 cup Asparagus spears

0.5 cup Cooked white rice

2 tbsp Lemon juice

1 tsp Minced garlic

1 tbsp Chopped fresh parsley

0.25 cup Low sodium chicken broth

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus spears and place them on the prepared baking sheet.

• 3

  Sprinkle the asparagus with a pinch of sea salt and black pepper, then roast for 12-15 minutes until tender-crisp.

• 4

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

• 5

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

• 6

  Sear the chicken for 6-7 minutes per side, adding the remaining broth as needed to maintain moisture, until the internal temperature reaches 165°F.

• 7

  In the last 2 minutes of cooking, add the minced garlic and lemon juice to the skillet, spooning the liquid over the chicken to glaze it.

• 8

  Serve the lemon-herb chicken over the warm cooked white rice with the roasted asparagus on the side, garnished with fresh parsley.