Lemon Thyme Chicken Breast with Asparagus Almondine and Wild Rice

Step 1: Prepare the Chicken

Season the chicken breasts with the salt and pepper.

• 4 boneless, skinless chicken breasts
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Step 2: Cook the Chicken

Heat a large skillet over medium-high heat. Add a drizzle of oil and cook the chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F. Remove the chicken from the skillet and set aside.

Step 3: Prepare the Asparagus

Trim the ends off the asparagus. In a saucepan, bring 1 inch of water to a boil. Add the asparagus and cook for 3-5 minutes, until tender-crisp. Drain and set aside.

• 1 pound asparagus, trimmed

Step 4: Make the Almondine Sauce

In a small skillet, toast the sliced almonds over medium heat until golden brown, about 3-5 minutes. Remove the almonds from the skillet and set aside.

• 0.5 cup sliced almonds

In the same skillet, melt the butter over medium heat. Add the lemon juice, lemon zest, and thyme. Cook for 1-2 minutes, until fragrant.

• 2 tablespoons lemon juice
• 2 tablespoons lemon zest
• 2 tablespoons fresh thyme, chopped

Step 5: Assemble the Dish

Arrange the cooked chicken breasts on a serving platter. Spoon the Almondine sauce over the chicken and asparagus. Serve with the cooked wild rice.

• Cooked chicken breasts
• Asparagus
• Almondine sauce
• 1 cup cooked wild rice