Lemon Asparagus Chicken Bake

gluten-free ⓘ

4 meals (estimated)

From a reel by Emily and Levi Jensen — watch the original

Ingredients

• 1 cup uncooked jasmine rice, rinsed
• 2 1/4 cup bone broth
• 1.5-2 lb chicken breast or thighs (sliced thin)
• 1 bunch of asparagus, trimmed and cut into 2 inch pieces
• 3 tsp minced garlic
• zest & juice of 1 lemon
• 2 tbsp butter
• 1/2 cup Parmesan
• 1 tsp salt
• 1/2 tsp pepper
• 1 tsp onion powder
• 1 tsp paprika
• 1 tsp oregano

Instructions

1. Preheat the oven to 375°F.
2. In a baking pan, combine the rinsed rice, bone broth, minced garlic, and lemon juice and zest, stirring to mix.
3. Layer the sliced chicken on top of the rice mixture and season with salt, pepper, onion powder, paprika, oregano, and butter.
4. Arrange the trimmed asparagus pieces around the chicken.
5. Cover the pan and bake for 35 minutes.
6. Remove the cover, sprinkle with Parmesan cheese, and bake for an additional 10 to 15 minutes uncovered.