Name: Lemon herb chicken and asparagus
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 medium-thick asparagus spears, trimmed; 1 1/2 tsp extra virgin olive oil; 1 tbsp lemon juice; 3/4 tsp lemon zest; 1 1/4 tsp dried basil; 1/2 tsp salt; 1/2 tsp black pepper

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 heat to low, cover, and simmer for 15 minutes. Remove from the heat and let rest, covered, for 5 minutes. Meanwhile, preheat the oven to 400°F.
Place the chicken breast between two sheets of plastic wrap. Using a meat mallet, pound the chicken to an even 3/4 inch thickness. Season both sides with the dried basil, lemon zest, half of the remaining salt, and half the black pepper.
Heat the olive oil in a 12-inch oven-safe skillet over medium-high heat. When the oil is shimmering, add the chicken. Cook for 3 minutes until golden brown, flip, and cook for 1 minute more.
Move the chicken to one side of the skillet. Add the asparagus to the empty side and toss to coat in the pan drippings. Season the asparagus with the remaining salt and black pepper. Transfer the skillet to the oven and roast for 10 minutes until the chicken reaches its safe temperature and the asparagus is tender. Done when opaque in the center, 165°F.
Drizzle the lemon juice over the chicken and asparagus. Let the chicken rest for 3 minutes before serving. Fluff the rice with a fork and plate it alongside the chicken and vegetables.

Nutrition

Ingredients

Instructions

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