Name: Lemon Herb Baked Chicken with Fluffy Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 6.5 oz Chicken breast; 0.25 cup Jasmine rice; 0.5 cup Water; 0.5 tbsp Extra virgin olive oil; 1 tbsp Lemon juice; 1 tsp Lemon zest; 1 tsp Dried oregano; 0.5 tsp Garlic powder; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 2 cup Asparagus spears

Nutrition

Per serving

519 calories

Protein: 54g; 40% of calories
Carbs: 55g; 41% of calories
Fat: 11g; 18% of calories

Instructions

Prep 10 min · Cook 20 min

Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.
Rinse the jasmine rice in a fine-mesh sieve until the water runs clear, then combine it with 1/2 cup of water in a small saucepan.
Bring the rice to a boil, then reduce the heat to low, cover tightly, and simmer for 15 minutes until the water is absorbed.
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, oregano, garlic powder, sea salt, and black pepper to create the marinade.
Place the chicken breasts and trimmed asparagus on the baking sheet, then brush the herb mixture generously over both the meat and vegetables.
Bake for 18 to 20 minutes until the chicken reaches an internal temperature of 165°F and the asparagus is tender-crisp.
Let the chicken rest for 5 minutes before slicing, then fluff the rice with a fork and serve everything together.

Nutrition

Ingredients

Instructions

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