Name: Chicken breast with asparagus and peppers
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry; 7 oz asparagus, trimmed; 1 1/4 red bell peppers, sliced into strips; 1 tbsp olive oil; 1 tbsp lemon juice; 1 1/2 tsp dried basil; 1/4 tsp garlic powder; 3/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

452 calories

Protein: 50g; 43% of calories
Carbs: 23g; 20% of calories
Fat: 19g; 37% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 15 min

Preheat the oven to 400°F. On a half-sheet pan, toss the asparagus and bell peppers with half the olive oil, half the salt, and half the black pepper. Spread in a single layer and roast for 15 to 18 minutes until tender.
While the vegetables roast, season the chicken breast on both sides with the dried basil, garlic powder, and the remaining salt and black pepper.
Heat the remaining olive oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 6 to 7 minutes, flip, and cook for 6 to 7 minutes more. Pour the lemon juice over the chicken during the last minute of cooking. Done when opaque in the center, 165°F.
Transfer the roasted asparagus and peppers to a plate and serve the seared chicken breast alongside.

Nutrition

Ingredients

Instructions

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