Name: Pan-seared chicken and roasted asparagus
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; 5 oz asparagus, trimmed; 5 oz Yukon gold potatoes, diced into half-inch cubes; 2 tsp extra virgin olive oil; 1 tsp salt; 1/2 tsp black pepper; 1/4 tsp garlic powder; 1 tsp dried thyme; 1 tsp lemon juice

Ingredients

9 items

7 oz boneless skinless chicken breast, pounded to 3/4-inch thickness
5 oz asparagus, trimmed
5 oz Yukon gold potatoes, diced into half-inch cubes
2 tsp extra virgin olive oil
1 tsp salt
½ tsp black pepper
¼ tsp garlic powder
1 tsp dried thyme
1 tsp lemon juice

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 400°F. On a half-sheet pan, toss the diced potatoes with half the olive oil, half the garlic powder, and a quarter of the salt and pepper. Spread them in a single layer and roast for 15 minutes.
While the potatoes roast, toss the asparagus in a bowl with the remaining garlic powder and another quarter of the olive oil, salt, and pepper. When the potatoes have roasted for 15 minutes, add the asparagus to the pan and roast for 12 minutes more until the potatoes are golden and the asparagus is tender. Done when a fork slides easily into the potatoes.
Season the chicken breast with the dried thyme and the remaining salt and pepper. Heat the rest of the olive oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 5 minutes, flip, and cook for 5 minutes more until deep golden and the center is opaque. Done when opaque in the center, 165°F.
Transfer the chicken to a plate and rest for 5 minutes. Slice the chicken against the grain and serve alongside the roasted potatoes and asparagus. Drizzle the lemon juice over everything before serving.

Nutrition

Ingredients

Instructions

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

More dinner recipes