Name: Pan-seared chicken and asparagus
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry and pounded to 3/4-inch thickness; 6 oz Yukon Gold potatoes, cut into 1/2-inch cubes; 5 oz asparagus, trimmed; 1 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 1/4 tsp garlic powder; 1 tsp lemon juice

Nutrition

Per serving

464 calories

Protein: 45g; 38% of calories
Carbs: 34g; 29% of calories
Fat: 17g; 33% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 425°F. On a half-sheet pan, toss the cubed potatoes with one third of the olive oil and half the salt. Spread them in a single layer and roast for 15 minutes.
Move the potatoes to one side of the pan. Add the asparagus to the other side and toss with another third of the olive oil and one quarter of the salt. Return the pan to the oven for 10 minutes.
While the asparagus roasts, season the chicken with the remaining salt, the pepper, and the garlic powder. Heat the remaining oil in a 12-inch skillet over medium-high heat. Sear the chicken until golden brown and cooked through, 5 to 6 minutes per side. Done when thermometer reads 165°F.
Transfer the chicken to a plate and let it rest for 3 minutes. Squeeze the lemon juice over the chicken, then serve alongside the roasted potatoes and asparagus.

Nutrition

Ingredients

Instructions

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