NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Brown rice

1 cup Asparagus

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

0.5 tsp Dried oregano

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

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

• 2

  In a small mixing bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper to create the marinade.

• 3

  Place the chicken breast and the trimmed asparagus spears on the prepared baking sheet.

• 4

  Brush the lemon-herb marinade generously over both sides of the chicken and toss the asparagus to ensure it is evenly coated.

• 5

  Roast in the center of the oven for 18 to 22 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.

• 6

  While the chicken is roasting, warm the pre-cooked brown rice in a small saucepan or microwave until steaming.

• 7

  Remove the tray from the oven and let the chicken rest for 3 minutes before slicing it into strips.

• 8

  Plate the sliced chicken and roasted asparagus over the bed of warm brown rice and garnish with freshly chopped parsley.