Lemony Chicken with Rice & Asparagus
Succulent chicken cutlets seasoned with lemon and herbs, served with fluffy quick-cook rice and tender roasted asparagus.
- Prep: 8 min
- Cook: 12 min
- Total: 20 min
- Servings: 2
- Cuisine: Mediterranean
- Difficulty: Easy
- Cost: $4.87/serving
Dietary
- Nut-Free
- Soy-Free
- Egg-Free
- Gluten-Free
- Dairy-Free
- Low-Sugar
- High-Protein
Tags
- budget-friendly
- fresh
- healthy
- quick
Ingredients
- 0.5 pound chicken breast (boneless, skinless, cutlets)
- 1 tablespoon olive oil
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 0.5 lemon (juice of)
- 1 teaspoon dried oregano
- 1 cup quick-cook white rice (uncooked)
- 8 ounce asparagus spears (thin, trimmed)
Instructions
- Preheat your oven to 400°F (200°C).
- Place the chicken breast cutlets on a small baking sheet. Drizzle with 1/2 tablespoon of the olive oil. Season with 1/4 teaspoon kosher salt, 1/8 teaspoon black pepper, and 1/2 teaspoon dried oregano.
- In a bowl, toss the trimmed asparagus spears with the remaining 1/2 tablespoon olive oil, 1/4 teaspoon kosher salt, 1/8 teaspoon black pepper, and 1/2 teaspoon dried oregano.
- Arrange the seasoned asparagus on the same baking sheet alongside the chicken. Roast for 12-15 minutes, or until chicken is cooked through and asparagus is tender-crisp.
- While the chicken and asparagus are roasting, cook the quick-cook white rice according to package instructions.
- Once cooked, squeeze fresh lemon juice over the chicken and asparagus.
- Serve the chicken and asparagus with the quick-cook rice.
Notes
Adjust roasting time based on the thickness of your chicken cutlets; ensure internal temperature reaches 165°F (74°C).
Nutrition (per serving)
- Calories: 420
- Protein: 40.2 g
- Carbohydrates: 44.5 g
- Fat: 10.8 g
- Fiber: 4 g
- Sodium: 760 mg
- Saturated Fat: 1.6 g
- Sugar: 2.8 g
- Cholesterol: 80 mg