Name: Seared chicken with lemon asparagus
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 9 oz boneless skinless chicken breast, halved horizontally into thin cutlets; 1 tsp salt; 1/2 tsp black pepper; 2 tsp olive oil; 9 oz asparagus, trimmed; 2 cloves garlic, minced; 1 tbsp lemon juice; 2 tbsp water

Nutrition

Per serving

439 calories

Protein: 62g; 56% of calories
Carbs: 17g; 15% of calories
Fat: 15g; 29% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 0 min

Season the chicken cutlets on both sides with half the salt and half the pepper.
Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until golden brown and firm, about 3 minutes per side. Remove chicken from the pan and set aside. Done when 165°F.
In the same skillet, add the asparagus, garlic, and the rest of the salt and pepper. Pour in the water and lemon juice. Cover and cook until the asparagus is bright green and tender, about 4 minutes.
Uncover the pan. Return the chicken and any accumulated juices to the pan and simmer for 1 minute over medium heat until the liquid reduces to a few spoonfuls of glossy sauce. Plate the asparagus with the chicken on top and spoon the pan sauce over both.

Nutrition

Ingredients

Instructions

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