Name: Pan-Seared Chicken with Roasted Asparagus
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 bunch asparagus; 0.5 cup cherry tomatoes; 1 tbsp extra virgin olive oil; 1 clove garlic; 0.5 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried oregano; 0.5 whole lemon

Ingredients

9 items

5 oz chicken breast
1 bunch asparagus
0.5 cup cherry tomatoes
1 tbsp extra virgin olive oil
1 clove garlic
0.5 tsp sea salt
0.25 tsp black pepper
0.5 tsp dried oregano
0.5 whole lemon

Instructions

Prep 10 min · Cook 15 min

Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
Trim the woody ends off the asparagus and place the spears on the baking sheet along with the cherry tomatoes.
Drizzle 0.5 tbsp of the olive oil over the vegetables and toss with a pinch of the sea salt and black pepper.
Roast the vegetables in the oven for 12 to 15 minutes until the asparagus is tender and the tomatoes are slightly blistered.
While the vegetables roast, season the chicken breast on both sides with the remaining sea salt, black pepper, and dried oregano.
Heat the remaining 0.5 tbsp of olive oil in a medium skillet over medium-high heat.
Place the chicken in the skillet and sear for 6 to 7 minutes per side, or until the exterior is golden brown and the internal temperature reaches 165°F.
During the last minute of cooking the chicken, add the minced garlic to the pan and toss briefly to aromatically coat the meat.
Plate the chicken alongside the roasted vegetables and finish with a fresh squeeze of lemon juice over the entire dish.

Nutrition

Ingredients

Instructions

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