Name: Seared chicken with asparagus and potatoes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz red potatoes, cut into 1-inch pieces; 2 tsp extra virgin olive oil; 3/4 tsp salt; 1/2 tsp black pepper; 1 tbsp fresh thyme, leaves removed; 5 oz asparagus, trimmed; 6 oz boneless skinless chicken breast, patted dry; 4 olive oil cooking sprays; 1/4 tsp garlic powder; 1 tbsp fresh parsley, chopped

Nutrition

Per serving

443 calories

Protein: 44g; 39% of calories
Carbs: 37g; 33% of calories
Fat: 14g; 28% of calories

Instructions

Prep 15 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, half the pepper, and the thyme. Roast for 20 minutes.
Move the potatoes to one side of the pan. Place the asparagus on the other side and toss with the remaining olive oil, a pinch of salt, and a pinch of pepper. Roast for 10 minutes more until the asparagus is tender and potatoes are browned.
While the vegetables finish roasting, season the chicken breast with the garlic powder and the remaining salt and pepper. Lightly coat a 12-inch skillet with cooking spray and set over medium-high heat. Sear the chicken for 6 to 7 minutes, flip, and cook for 5 to 6 minutes more. Done when opaque in the center, 165°F.
Place the seared chicken on the plate alongside the roasted potatoes and asparagus. Garnish everything with the fresh parsley.

Nutrition

Ingredients

Instructions

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