Pan Lemon and Truffled Chicken with Asparagus, Cherry Tomatoes and Brown Rice:
Ingredients: 3-4 chicken breasts (we’ll have 1 leftover for lunch), 1 whole
lemon (sliced), 1 small carton of cherry tomatoes, 2 tbsp truffle oil, 1/3 cup of bottled lemon juice, 1 bunch of asparagus, 2 cups of brown rice, fresh ground pepper and salt (to taste)
Instructions: heat the oven to 425 degrees, slice the entire lemon, halve cherry tomatoes, mix truffle oil and bottled lemon juice, pour mixture over chicken and sprinkle with fresh ground pepper and salt.
Pour cherry tomatoes and lemons overtop of chicken and bake for 35 minutes exactly for the juiciest chicken.
While the chicken is cooking, steam asparagus (approximately 15 minutes left of cooking) and place rice in the rice cooker (or boil a separate pot of water if you don’t own a rice cooker (also, if you don’t own a rice cooker, omg, buy one!!)).
Feel free to add extra herbs and/or spices that add more flavour to the dish.
Enjoy this super easy, super light and healthy dinner!