Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, pounded to 3/4-inch thickness
  • 3 tbsp extra virgin olive oil
  • 2 cloves garlic, microplaned
  • 1 tbsp fresh oregano, finely chopped
  • 1.5 tsp kosher salt, divided
  • 0.5 tsp cracked black pepper
  • 1 large lemon, zested and juiced (approx 2 tbsp juice)
  • 1.5 cups long-grain Jasmine rice
  • 2.25 cups low-sodium chicken bone broth
  • 1 tbsp salted butter
  • 1 lb fresh asparagus, woody ends trimmed
  • 1 tbsp avocado oil
  • 1 pinch red pepper flakes

Instructions:

  1. Place your 1.5 lbs chicken breasts between two sheets of plastic wrap. Use a meat mallet or a heavy pan to pound them until they are a uniform 3/4 inch thickness. In a bowl, whisk 3 tbsp olive oil, microplaned garlic, chopped oregano, 1 tsp kosher salt, pepper, and half the lemon zest and juice. Coat the chicken thoroughly in this mixture. Note: Even 10 minutes of marinating makes a massive difference in tenderness.
  2. In your saucepan, melt 1 tbsp salted butter over medium heat and stir in 1.5 cups Jasmine rice. Toast the rice for 1 minute until it smells nutty and looks slightly translucent. Pour in 2.25 cups bone broth and the remaining 0.5 tsp salt. Bring to a boil, then drop the heat to low, cover, and simmer for 15 minutes. Note: Do not lift the lid; the steam is doing all the work.
  3. Heat your grill pan over medium high heat with 1 tbsp avocado oil until the oil shimmers and barely smokes. Add the chicken breasts to the pan. Cook for 5-7 minutes per side until the exterior is golden and the internal temp hits 165°F. Remove chicken to a plate and tent loosely with foil.
  4. In the same hot pan, toss in 1 lb asparagus and a pinch of red pepper flakes. Sauté for 3-5 minutes until the stalks are bright green and slightly charred. Squeeze the remaining lemon juice over the asparagus and toss.
  5. Fluff the rice with a fork and serve the chicken and cooked asparagus with lemon alongside.