Name: Pan-seared chicken with roasted asparagus
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry; 9 oz asparagus, trimmed; 1 tbsp olive oil; 2 cloves garlic, minced; 1 tbsp lemon juice; 2 tbsp chicken broth; 1 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

424 calories

Protein: 49g; 46% of calories
Carbs: 17g; 16% of calories
Fat: 18g; 38% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 10 min

Preheat your oven to 400°F. Place the asparagus on a rimmed baking sheet. Toss with one-third of the olive oil, a pinch of the salt, and a pinch of the black pepper. Spread into a single layer and roast for 12 to 15 minutes until tender and charred at the tips.
Place the chicken breast between two sheets of plastic wrap. Using a mallet or rolling pin, pound it to an even 3/4-inch thickness. Season both sides with half the remaining salt and pepper.
Heat the remaining olive oil in a 12-inch skillet over medium-high heat. Add the chicken and sear until deep golden, about 3 to 4 minutes per side. Lower the heat to medium, cover the pan, and cook for 2 to 4 minutes more. Done when reaches 165°F in the center.
Remove the chicken to a plate and let it rest. To the same skillet off the heat, add the minced garlic, lemon juice, chicken broth, and the remaining salt and pepper. Stir and scrape up the browned bits for 1 minute until a light sauce forms.

Nutrition

Ingredients

Instructions

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