Name: Pan-Seared Chicken with Lemon-Herb Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 7.5 oz raw chicken breast; 1 tbsp olive oil; 1 cup raw asparagus; 1 tbsp fresh lemon juice; 1 tsp lemon zest; 1 clove garlic; 1 tbsp fresh parsley; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried oregano

Nutrition

Per serving

417 calories

Protein: 52g; 49% of calories
Carbs: 9g; 9% of calories
Fat: 19g; 42% of calories

Instructions

Prep 10 min · Cook 15 min

Place the chicken between two sheets of parchment paper and pound to an even 1/2-inch thickness to ensure a tender, non-chewy texture.
Season both sides of the chicken with sea salt, black pepper, and dried oregano.
Heat olive oil in a large skillet over medium-high heat.
Add the chicken to the skillet and sear for 5-6 minutes per side until the internal temperature reaches 165°F and the meat is golden brown.
While chicken cooks, trim the woody ends off the asparagus and set aside.
Remove chicken from the pan and let it rest on a plate for 3 minutes to keep it juicy.
In the same pan, add the asparagus and garlic, sautéing for 3-4 minutes until bright green and tender-crisp.
Turn off the heat and stir in the lemon juice, lemon zest, and fresh parsley, scraping up any browned bits from the pan.
Slice the chicken against the grain and serve immediately with the asparagus, drizzling the pan sauce over the top.

Nutrition

Ingredients

Instructions

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