Name: Chicken breast with asparagus and avocado
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry; 1/4 cup long-grain white rice; 1/2 cup water; 5 oz asparagus, trimmed and cut into 2-inch pieces; 3 tbsp avocado, sliced; 1 tsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 1 1/2 tsp lemon juice

Ingredients

9 items

6 oz boneless skinless chicken breast, patted dry
¼ cup long-grain white rice
½ cup water
5 oz asparagus, trimmed and cut into 2-inch pieces
3 tbsp avocado, sliced
1 tsp olive oil
1 tsp salt
½ tsp black pepper
1½ tsp lemon juice

Instructions

Prep 15 min · Cook 20 min

In a small saucepan, combine the rice, water, and a pinch of the salt. Bring to a boil over high heat, then reduce to the lowest heat, cover with a tight lid, and simmer for 15 minutes. Remove from the heat and let rest, covered, for 5 minutes.
While the rice simmers, pound the chicken breast to an even 1-inch thickness if needed. Season on both sides with half the remaining salt and half the black pepper.
Heat half the olive oil in a 12-inch skillet over medium heat. Add the chicken and cook for 5 to 6 minutes. Flip and cook for 5 to 6 minutes more until the thickest part is opaque and the internal temperature reaches 165°F. Remove to a plate and rest for 5 minutes.
Wipe the skillet clean. Heat the remaining olive oil over medium heat. Add the asparagus and a pinch of the salt and remaining pepper. Sauté, stirring often, for 5 to 6 minutes until tender-crisp. Stir in half the lemon juice at the end.
Fluff the rice with a fork and spoon onto a plate. Slice the chicken and place it over the rice. Arrange the asparagus and avocado alongside. Season the avocado with a small pinch of salt and drizzle the remaining lemon juice over the whole plate.

Nutrition

Ingredients

Instructions

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