Name: Seared chicken and roasted potatoes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry; 4 oz red potatoes, chopped into 1/2-inch pieces; 3.5 oz green beans, trimmed; 1 tsp extra virgin olive oil; 1/4 tsp garlic powder; 1/4 tsp dried parsley; 1/2 tsp salt; 1/2 tsp black pepper; 8 olive oil cooking sprays

Nutrition

Per serving

397 calories

Protein: 49g; 49% of calories
Carbs: 27g; 27% of calories
Fat: 11g; 24% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 15 min

Preheat the oven to 425°F. On a half-sheet pan, toss the potatoes with the olive oil, half the salt, half the pepper, and the garlic powder. Spread in a single layer and roast for 15 minutes.
Season the chicken breast on both sides with the remaining salt, pepper, and the dried parsley.
Move the potatoes to one side of the sheet pan and add the green beans to the other side. Return the pan to the oven and roast for 10 minutes more until the potatoes are tender and the beans are bright green.
While the vegetables finish roasting, coat a 12-inch skillet with cooking spray and place over medium-high heat. Add the chicken and cook for 6 minutes, flip, and cook for 6 minutes more. Done when opaque in the center, 165°F.
Place the seared chicken breast on the plate alongside the roasted potatoes and green beans.

Nutrition

Ingredients

Instructions

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