Name: Chicken breast with roasted asparagus
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry; 7 oz asparagus, trimmed; 9 oz cauliflower rice; 1 tbsp salted butter, softened; 2 tsp extra virgin olive oil; 2 cloves garlic, minced; 1 1/2 tbsp fresh parsley, chopped; 3/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

482 calories

Protein: 46g; 37% of calories
Carbs: 25g; 20% of calories
Fat: 24g; 43% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 10 min

Preheat the oven to 400°F. On a half-sheet pan, toss the asparagus with half the olive oil and a pinch of salt. Roast for 12 to 15 minutes until tender and slightly charred.
In a small bowl, mash the softened butter, minced garlic, and parsley together with a fork until well combined.
Season the chicken with salt and pepper. In a 12-inch skillet over medium-high heat, add the remaining oil. Cook the chicken for 6 minutes, flip, and cook for 6 minutes more. Done when opaque in the center, 165°F.
While the chicken rests, place the cauliflower rice in a microwave-safe bowl with a splash of water. Cover and microwave for 3 to 4 minutes until tender.
Place the cauliflower rice on a plate and top with the grilled chicken breast. Arrange the roasted asparagus on the side. Top the hot chicken with the garlic herb butter so it melts.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes