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

Nutrition

Per serving

432 calories

Protein: 46g; 41% of calories
Carbs: 35g; 32% of calories
Fat: 13g; 27% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. On a half-sheet pan, toss the potatoes with half the olive oil, half the lemon zest, and a pinch of the salt and pepper. Roast for 15 minutes.
Move the potatoes to one side and flip them. Place the asparagus on the other side and toss with half the remaining oil and a pinch of salt and pepper. Return the pan to the oven and roast for 10 minutes until the vegetables are tender.
When the asparagus goes into the oven, season the 1-inch-thick chicken breast with the remaining salt and pepper. Heat the remaining oil in a nonstick skillet over medium heat. Place the chicken in the pan and cook for 5 to 6 minutes. Flip and cook for 5 to 6 minutes more until deep golden. Let the chicken rest for 3 minutes before serving. Done when opaque in the center, 165°F.
Plate the chicken alongside the roasted potatoes and asparagus. Drizzle the lemon juice and the remaining lemon zest over the chicken and vegetables.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes