Name: Pan seared chicken with asparagus
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry; 3/4 tsp salt; 1/2 tsp black pepper; 1 1/2 tbsp olive oil; 7 oz asparagus, trimmed; 5 oz kale, stems removed and chopped; 2 cloves garlic, minced; 2 tsp lemon juice; 2 tbsp water

Nutrition

Per serving

533 calories

Protein: 55g; 40% of calories
Carbs: 20g; 15% of calories
Fat: 28g; 45% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 0 min

Season the chicken breast on both sides with the salt and black pepper.
Heat half the olive oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 6 minutes, flip, and cook for 6 minutes more until golden. Done when opaque in the center, 165°F.
Remove the chicken to a plate to rest. In the same skillet, add the remaining oil and the garlic, cooking for 1 minute until fragrant. Add the kale, asparagus, and water. Cover and cook for 4 to 5 minutes until the kale is wilted and the asparagus is tender.
Stir the lemon juice into the vegetables. Plate the chicken alongside the asparagus and kale.

Nutrition

Ingredients

Instructions

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