Name: Pan seared chicken with asparagus
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 1 serving
Ingredients: 1 1/4 medium sweet potatoes, scrubbed and pierced with a fork; 7 oz asparagus, woody ends trimmed; 2 tsp extra virgin olive oil; 1 tsp salt; 1/2 tsp black pepper; 6 oz boneless skinless chicken breast, patted dry; 1/4 tsp garlic powder; 1/2 tsp paprika

Nutrition

Per serving

457 calories

Protein: 43g; 37% of calories
Carbs: 44g; 38% of calories
Fat: 13g; 25% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 45 min

Preheat the oven to 400°F. Place the sweet potato on a small baking sheet and bake for 45 to 50 minutes until very soft when pierced with a knife.
While the potato bakes, toss the asparagus on a half-sheet pan with half the olive oil and a pinch of the salt. Roast for 12 to 15 minutes until tender and slightly charred.
Meanwhile, season the chicken breast on both sides with the remaining salt, black pepper, garlic powder, and paprika.
Heat the remaining oil in a 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.
Split the baked sweet potato open. Serve the seared chicken alongside the roasted asparagus and the potato.

Nutrition

Ingredients

Instructions

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