Name: Pan-seared chicken thighs with herbs
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken thighs, patted dry; 5 oz red potatoes, diced into 1/2-inch pieces; 3.5 oz green beans, trimmed; 1 tsp extra virgin olive oil; 1 g dried rosemary; 3/4 tsp salt; 1/2 tsp black pepper; 1/4 tsp garlic powder; 1 1/2 tbsp water

Nutrition

Per serving

473 calories

Protein: 42g; 35% of calories
Carbs: 32g; 26% of calories
Fat: 21g; 39% of calories

Ingredients

9 items

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 oil, half the salt, and the garlic powder. Roast for 25 minutes until golden and tender.
While the potatoes roast, season the chicken thighs on both sides with the rest of the salt, the black pepper, and the rosemary.
Heat the remaining oil in a 12-inch nonstick skillet over medium-high heat. Add the chicken and cook for 6 minutes. Flip and cook for 5 to 6 minutes more until the center is opaque. Done when opaque in the center, 165°F.
Remove the chicken from the skillet and let it rest. Add the green beans and water to the same skillet. Cover and steam over medium heat for 5 minutes until tender-crisp and the water has evaporated.

Nutrition

Ingredients

Instructions

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