Name: Pan-seared chicken with roasted asparagus
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry; 5 oz Yukon Gold potatoes, diced into 1/2-inch pieces; 5 oz asparagus, trimmed; 2 tsp extra virgin olive oil; 1 tsp salt; 1/2 tsp black pepper; 1 tsp lemon juice; 1/2 tsp garlic powder

Nutrition

Per serving

438 calories

Protein: 50g; 45% of calories
Carbs: 32g; 29% of calories
Fat: 13g; 27% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 20 min

Preheat your oven to 400°F. On a half-sheet pan, toss the diced potatoes with 1 1/2 teaspoons of the olive oil, half the salt, and half the pepper. Spread in a single layer and roast for 15 minutes.
Place the chicken breast between two pieces of plastic wrap and pound to an even 3/4-inch thickness. Season both sides with the garlic powder and the remaining salt and pepper.
Add the asparagus to the pan with the potatoes, drizzle with 1/2 teaspoon of oil, and toss to coat. Return the pan to the oven and roast until the potatoes are golden and the asparagus is tender, about 10 to 12 minutes. Toss with half the lemon juice when finished.
Heat the remaining 1/2 teaspoon of oil in a 12-inch skillet over medium-high heat. Add the chicken and sear until browned and cooked through, about 4 to 5 minutes per side. Remove from the heat, drizzle with the remaining lemon juice, and rest for 3 minutes. Done when internal temperature is 165°F.

Nutrition

Ingredients

Instructions

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