Name: Pan-Seared Chicken with Roasted Asparagus
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 10 medium asparagus spears; 1.5 tbsp extra virgin olive oil; 1 clove garlic; 1 tsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried thyme

Nutrition

Per serving

505 calories

Protein: 55g; 42% of calories
Carbs: 13g; 10% of calories
Fat: 28g; 48% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 15 min

Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Snap the woody ends off the asparagus and place the spears on the baking sheet.
Drizzle the asparagus with 1 tablespoon of olive oil and season with a pinch of the salt and pepper.
Roast for 12 to 15 minutes until the tips are slightly crispy and the stalks are tender.
While the asparagus roasts, season both sides of the chicken breast with the remaining salt, pepper, and dried thyme.
Heat the remaining 0.5 tablespoon of olive oil in a medium skillet over medium-high heat.
Place the chicken in the pan and sear for 6 to 7 minutes per side until golden brown and cooked through to 165°F.
In the final minute of cooking, add the minced garlic and lemon juice to the pan, basting the chicken with the fragrant liquid.
Remove from heat and let the chicken rest for 3 minutes to lock in juices before serving with the asparagus.

Nutrition

Ingredients

Instructions

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