Name: Chicken breast with roasted asparagus
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, pounded to 3/4-inch thickness and patted dry; 1 tbsp extra virgin olive oil; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 tsp garlic powder; 9 oz asparagus, woody ends trimmed; 2 tsp lemon juice

Nutrition

Per serving

428 calories

Protein: 49g; 45% of calories
Carbs: 15g; 14% of calories
Fat: 20g; 42% of calories

Ingredients

7 items

7 oz boneless skinless chicken breast, pounded to 3/4-inch thickness and patted dry
1 tbsp extra virgin olive oil
½ tsp salt
¼ tsp black pepper
¼ tsp garlic powder
9 oz asparagus, woody ends trimmed
2 tsp lemon juice

Instructions

Prep 15 min · Cook 10 min

Preheat the oven to 400°F. In a small bowl, combine the salt, black pepper, and garlic powder. Season both sides of the chicken breast with half the spice mixture. On a half-sheet pan, toss the asparagus with half the olive oil and the remaining spice mixture.
Heat the remaining olive oil in a 12-inch oven-safe skillet over medium heat. Once the oil is shimmering, add the chicken and sear for 5 to 6 minutes without moving it, until golden brown on the bottom.
Flip the chicken. Transfer the skillet to the oven. Place the pan of asparagus in the oven alongside it. Roast both for 8 to 10 minutes until the asparagus is tender and the chicken is cooked through. Done when opaque in the center, 165°F.
Remove the chicken and asparagus from the oven. Transfer the chicken to a plate to rest for 5 minutes. Drizzle the lemon juice over both the chicken and the asparagus, then plate them together.

Nutrition

Ingredients

Instructions

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