Name: Pan seared chicken with asparagus
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 6 oz Yukon Gold potato, scrubbed and pricked with a fork; 5 oz asparagus, trimmed; 2 tsp extra virgin olive oil; 3/4 tsp salt; 1/2 tsp black pepper; 6 oz boneless skinless chicken breast, patted dry; 1 tsp dried thyme; 1/4 tsp garlic powder

Nutrition

Per serving

423 calories

Protein: 44g; 40% of calories
Carbs: 36g; 33% of calories
Fat: 13g; 26% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 20 min

Preheat the oven to 400°F. Place the potato on a half-sheet pan and bake for 15 minutes. While it bakes, prepare the asparagus and chicken.
Toss the asparagus with half the olive oil, half the salt, and half the pepper. Season the chicken breast on both sides with the remaining salt, pepper, thyme, and garlic powder.
When the potato has baked for 15 minutes, add the asparagus to the pan. Bake both together for 10 to 12 minutes more until the potato is tender and the asparagus is browned.
While the vegetables finish roasting, heat the remaining oil in a skillet over medium-high heat. Add the chicken and cook for 6 to 7 minutes, flip, and cook for 5 to 6 minutes more until the center is opaque. Done when opaque in the center, 165°F.

Nutrition

Ingredients

Instructions

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