Name: Seared chicken with roasted potatoes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, patted dry; 6 oz Yukon Gold potatoes, cut into 1/2-inch cubes; 3.5 oz green beans, trimmed; 2 3/4 tsp extra virgin olive oil; 1/4 tsp garlic powder; 3/4 tsp dried rosemary; 3/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

416 calories

Protein: 36g; 34% of calories
Carbs: 36g; 34% of calories
Fat: 15g; 32% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 400°F. On a half-sheet pan, toss the cubed potatoes with half the olive oil, the dried rosemary, and a pinch of salt. Roast for 20 minutes.
While the potatoes roast, season the chicken breast with the garlic powder, half the salt, and the black pepper.
Heat the remaining oil in a 12-inch skillet over medium heat. Add the chicken and cook for 6 minutes, flip, and cook for 6 minutes more. Done when opaque in the center, 165°F.
When the potatoes have roasted for 20 minutes, add the green beans to the same sheet pan, tossing with the potato seasonings. Roast everything for 10 minutes more until the potatoes are golden and the beans are tender.

Nutrition

Ingredients

Instructions

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