Name: Seared chicken with asparagus
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry; 3/4 medium russet potato, scrubbed; 7 oz asparagus, trimmed; 2 tsp extra virgin olive oil; 1 tsp salt; 1/2 tsp black pepper; 1 1/2 tsp dried basil; 1 tsp dried thyme

Nutrition

Per serving

457 calories

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

Ingredients

8 items

Instructions

Prep 15 min · Cook 45 min

Preheat the oven to 425°F. Pierce the potato several times with a fork and place it directly on the center oven rack. Bake for 50 to 55 minutes until the skin is crisp and the center is soft when squeezed.
While the potato bakes, toss the asparagus on a baking sheet with a third of the olive oil and a pinch of salt. When the potato is nearly finished, slide the tray into the oven and roast for 12 to 15 minutes until tender.
Season the chicken breast with the remaining salt, the pepper, basil, and thyme. Heat the remaining oil in a skillet over medium-high heat. Cook the chicken for 6 minutes, flip, and cook for 6 minutes more until opaque in the center. Done when opaque in the center, 165°F.

Nutrition

Ingredients

Instructions

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