Name: Simple pan seared chicken breast
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, pounded to 3/4-inch thickness and patted dry; 6 oz red potatoes, cut into 1-inch pieces; 5 oz broccoli florets, cut into bite-size pieces; 2 tsp extra virgin olive oil; 1 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

463 calories

Protein: 52g; 43% of calories
Carbs: 38g; 31% of calories
Fat: 14g; 25% of calories

Ingredients

6 items

7 oz boneless skinless chicken breast, pounded to 3/4-inch thickness and patted dry
6 oz red potatoes, cut into 1-inch pieces
5 oz broccoli florets, cut into bite-size pieces
2 tsp extra virgin olive oil
1 tsp salt
½ tsp black pepper

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 400°F. On a half-sheet pan, toss the potatoes with 1 1/2 teaspoons of the olive oil, half the salt, and half the pepper. Spread into a single layer and roast for 15 minutes.
Carefully add the broccoli to the pan with the potatoes. Toss to coat with the oil on the pan and return to the oven to roast for 15 minutes more until the potatoes are golden and tender and the broccoli edges are browned.
While the vegetables finish roasting, season the chicken with the remaining salt and pepper. Heat the remaining 1/2 teaspoon of oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 5 minutes, flip, and cook for 5 to 6 minutes more until deep golden. Done when opaque in the center, 165°F.
Let the chicken rest for 3 to 5 minutes before slicing. Arrange the chicken on the plate beside the roasted potatoes and broccoli.

Nutrition

Ingredients

Instructions

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

More dinner recipes