NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Jasmine rice

0.5 cup Water

1 cup Asparagus

2 tsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat oven to 400 degrees Fahrenheit.

• 2

  Rinse the jasmine rice under cold water, then combine with the water in a small pot, bring to a boil, reduce to low, cover, and simmer for 15 minutes.

• 3

  Toss the asparagus with 1 teaspoon of olive oil, a pinch of the sea salt, and a pinch of the black pepper on a baking sheet, then roast for 12 minutes until tender.

• 4

  Season the chicken breast with the garlic powder, dried oregano, and the remaining sea salt and black pepper.

• 5

  Heat the remaining 1 teaspoon of olive oil in a skillet over medium-high heat and sear the chicken for 6 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

• 6

  Drizzle the lemon juice over the chicken in the skillet during the last minute of cooking to create a bright pan sauce.

• 7

  Fluff the jasmine rice with a fork and serve alongside the roasted asparagus and lemon-herb chicken.