Roasted Chicken and Asparagus with Lemon Rice

Tender chicken breasts roasted with crisp asparagus spears, seasoned with garlic and lemon, served alongside fragrant lemon-infused rice.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy
• Cost: $3.05/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Sugar
• High-Protein

Tags

• quick
• healthy
• roast
• fresh

Ingredients

• 1 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
• 1 pound asparagus (woody ends trimmed)
• 2 tablespoon olive oil
• 1.5 teaspoon salt
• 0.75 teaspoon black pepper (freshly ground)
• 2 clove garlic (minced)
• 1 tablespoon lemon juice
• 1.5 cup white rice (uncooked)
• 3 cup chicken broth
• 1 lemon (sliced)

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a medium saucepan, combine the 1 1/2 cups of white rice and 3 cups of chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all liquid is absorbed. While rice is simmering, begin prepping other ingredients.
3. On a large baking sheet, toss the chicken breast pieces and asparagus with olive oil, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and the minced garlic. Spread in a single layer.
4. Roast in the preheated oven for 12-15 minutes, or until the chicken is cooked through and the asparagus is tender-crisp.
5. Once the rice is cooked, fluff with a fork and stir in the remaining 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and the fresh lemon juice.
6. Divide the lemon rice, roasted chicken, and asparagus among plates. Garnish with lemon slices, if desired, and serve immediately.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or a skillet.

Nutrition (per serving)

• Calories: 480
• Protein: 37.5 g
• Carbohydrates: 55.7 g
• Fat: 11.2 g
• Fiber: 3.5 g
• Sodium: 1250 mg
• Saturated Fat: 2.1 g
• Sugar: 1.7 g
• Cholesterol: 76 mg