NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked jasmine rice

1 cup asparagus

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 clove garlic

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together 0.5 tbsp olive oil, lemon juice, lemon zest, minced garlic, oregano, and half of the salt and pepper.

• 3

  Place the chicken breast on the baking sheet and brush thoroughly with the lemon-herb marinade.

• 4

  Toss the asparagus with the remaining 0.5 tbsp olive oil and the rest of the salt and pepper, then arrange on the sheet.

• 5

  Roast for 18-22 minutes until the chicken reaches an internal temperature of 165°F and the asparagus is tender.

• 6

  While the chicken rests, fluff the pre-cooked jasmine rice with a fork.

• 7

  Slice the chicken and serve over the jasmine rice with the roasted asparagus on the side.