Name: Pan-Seared Chicken with Roasted Potatoes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz raw chicken breast; 4 oz raw potato; 1 cup raw green beans; 2 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 0.25 tsp dried rosemary

Nutrition

Per serving

402 calories

Protein: 43g; 43% of calories
Carbs: 29g; 29% of calories
Fat: 13g; 29% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 25 min

Preheat your oven to 425°F (220°C).
Slice the potato into small 1/2-inch wedges and toss them in a bowl with 1 teaspoon of olive oil, half the sea salt, half the black pepper, and all of the dried rosemary.
Arrange the potato wedges in a single layer on a parchment-lined baking sheet and roast for 25 minutes until the edges are golden and crispy.
While the potatoes roast, season the chicken breast on both sides with the remaining sea salt, black pepper, and the garlic powder.
Heat the remaining 1 teaspoon of olive oil in a skillet over medium-high heat.
Place the chicken in the skillet and sear for 6 to 7 minutes per side until golden brown and the internal temperature reaches 165°F.
During the last 5 minutes of the chicken's cook time, add the green beans to the skillet with 2 tablespoons of water and cover with a lid to steam until vibrant and tender-crisp.
Serve the pan-seared chicken alongside the roasted potato wedges and steamed green beans.

Nutrition

Ingredients

Instructions

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