Name: Pan seared chicken breast with asparagus
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz baby red potatoes, halved; 2 tsp extra virgin olive oil; 3/4 tsp salt; 1/2 tsp black pepper; 1 1/2 tsp dried basil; 1 tsp dried thyme; 5 oz asparagus, trimmed; 5 oz boneless skinless chicken breast, patted dry

Nutrition

Per serving

392 calories

Protein: 39g; 39% of calories
Carbs: 33g; 33% of calories
Fat: 13g; 28% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 25 min

Preheat the oven to 400°F. On a half-sheet pan, toss the potatoes with half the olive oil, half the salt, and half the pepper. Roast for 15 minutes.
Move the potatoes to one side of the pan. Add the asparagus to the other side and toss with the remaining salt and pepper. Roast for 10 minutes until the potatoes are tender and asparagus is charred.
While the vegetables roast, season the chicken with the basil and thyme. Heat the remaining oil in a 12-inch skillet over medium-high heat. Cook the chicken for 6 minutes, flip, and cook for 6 minutes more until the center is opaque. Done when opaque in the center, 165°F.

Nutrition

Ingredients

Instructions

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