Name: Lemon Herb Chicken with Roasted Asparagus
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 cup asparagus; 0.25 cup dry jasmine rice; 0.5 cup water; 1 tbsp extra virgin olive oil; 1 clove garlic; 0.5 whole lemon; 1 tbsp fresh parsley; 0.25 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper

Instructions

Prep 10 min · Cook 20 min

Rinse the jasmine rice under cold water until the water runs clear. In a small saucepan, combine the rice and 0.5 cup water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
Preheat your oven to 400°F (200°C). Trim the woody ends off the asparagus.
Place the asparagus on a baking sheet. Drizzle with 0.5 tbsp of olive oil and season with a pinch of sea salt and black pepper. Roast in the oven for 10-12 minutes until tender.
While the asparagus roasts, season the chicken breast on both sides with sea salt, black pepper, and dried oregano.
Heat the remaining 0.5 tbsp of olive oil in a skillet over medium-high heat. Place the chicken in the pan and sear for 5-7 minutes per side, or until the internal temperature reaches 165°F.
In the final 2 minutes of cooking the chicken, add the minced garlic and the juice of the half lemon to the skillet, spooning the juices over the chicken.
Fluff the rice with a fork. Plate the chicken alongside the roasted asparagus and jasmine rice, garnishing with fresh chopped parsley.

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Ingredients

Instructions

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