Name: Pan-seared chicken with roasted vegetables
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3/4 medium russet potato, cut into 1/2-inch wedges; 5 oz broccoli, cut into florets; 2 tsp extra virgin olive oil; 1 tsp salt; 1/2 tsp black pepper; 1 tbsp dried basil; 6 oz boneless skinless chicken breast, pounded to 3/4-inch thickness; 1/4 tsp garlic powder; 1 tsp lemon juice

Ingredients

9 items

¾ medium russet potato, cut into 1/2-inch wedges
5 oz broccoli, cut into florets
2 tsp extra virgin olive oil
1 tsp salt
½ tsp black pepper
1 tbsp dried basil
6 oz boneless skinless chicken breast, pounded to 3/4-inch thickness
¼ tsp garlic powder
1 tsp lemon juice

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 400°F. On a half-sheet pan, toss the potato wedges with half the olive oil, a quarter of the salt, and a quarter of the pepper. Spread them in a single layer and roast for 15 minutes.
Move the potatoes to one side of the pan. In a bowl, toss the broccoli florets with a quarter of the olive oil, a quarter of the salt, a quarter of the pepper, and half the dried basil. Spread the broccoli on the other side of the pan and roast for 15 minutes more. Done when potatoes are golden and broccoli is tender.
While the vegetables roast, season the chicken breast with the remaining salt, pepper, dried basil, garlic powder, and the rest of the olive oil. Heat a 12-inch skillet over medium-high heat. Cook the chicken for 5 to 6 minutes, flip, and cook for 5 to 6 minutes more until deep golden. Move the chicken to a plate to rest for 3 minutes. Done when opaque in the center, 165°F.
Slice the rested chicken against the grain. Plate it alongside the roasted potatoes and broccoli. Finish the chicken with a squeeze of lemon juice and spoon any pan juices over the top.

Nutrition

Ingredients

Instructions

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