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Pan-Seared Chicken Breast with Asparagus, Cherry Tomatoes, and Roasted Potatoes

Pan-Seared Chicken Breast with Asparagus, Cherry Tomatoes, and Roasted Potatoes

Ingredients (Serves 2)

Chicken Breast235 g
Asparagus175 g
Cherry Tomato100 g
Potato160 g
Olive Oil7.5 g
Garlic Powder0.5 tsp
Paprika0.5 tsp
Salt0.5 tsp
Black Pepper0.3 tsp
Fresh Parsley2.5 g

Instructions

1
Step 1: Preheat oven to 200°C (390°F) for potatoes, or boil/steam them. Wash and pat dry potatoes, cut into bite-sized pieces. Toss with 5g olive oil, salt, and pepper. Roast for 15-20 minutes or boil until tender.
2
Step 2: While potatoes cook, trim the woody ends off the asparagus. Halve the cherry tomatoes. Slice chicken breasts horizontally to create thinner cutlets for faster cooking. Season chicken with salt, pepper, garlic powder, and paprika.
3
Step 3: Heat the remaining 10g olive oil in a large skillet over medium-high heat. Add chicken and sear for 4-5 minutes per side, or until cooked through and golden brown. Remove chicken from skillet and set aside.
4
Step 4: Add asparagus to the same skillet and sauté for 3-5 minutes until tender-crisp. Add cherry tomatoes and cook for another 1-2 minutes until slightly softened.
5
Step 5: Slice the cooked chicken. Divide roasted potatoes, chicken, asparagus, and cherry tomatoes evenly between two plates. Garnish with fresh parsley and serve immediately.
Pan-Seared Chicken Breast with Asparagus, Cherry Tomatoes, and Roasted Potatoes
Featured Recipe
Lunch
20 min
Medium
High Protein
Quick Meal
High Protein

Pan-Seared Chicken Breast with Asparagus, Cherry Tomatoes, and Roasted Potatoes

Succulent pan-seared chicken breast paired with tender, vibrant asparagus, juicy cherry tomatoes, and perfectly roasted new potatoes for a balanced and flavorful meal.

20 min
2 servings
MEDIUM
Lunch
20 min
Medium
High Protein
Nutrition Facts
534
Calories
62g
Protein
40g
Carbs
15g
Fat
🎉
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Ingredients

Servings:
2
Main Ingredients1
  • Chicken Breast235 g
Vegetables & Herbs2
  • Cherry Tomato100 g
  • Garlic Powder0.5 tsp
Pantry Staples3
  • Olive Oil7.5 g
  • Salt0.5 tsp
  • Black Pepper0.3 tsp
Additional Items4
  • Asparagus175 g
  • Potato160 g
  • Paprika0.5 tsp
  • Fresh Parsley2.5 g

Instructions

  1. 1
    Step 1

    Step 1: Preheat oven to 200°C (390°F) for potatoes, or boil/steam them. Wash and pat dry potatoes, cut into bite-sized pieces. Toss with 5g olive oil, salt, and pepper. Roast for 15-20 minutes or boil until tender.

  2. 2
    Step 2

    Step 2: While potatoes cook, trim the woody ends off the asparagus. Halve the cherry tomatoes. Slice chicken breasts horizontally to create thinner cutlets for faster cooking. Season chicken with salt, pepper, garlic powder, and paprika.

  3. 3
    Step 3

    Step 3: Heat the remaining 10g olive oil in a large skillet over medium-high heat. Add chicken and sear for 4-5 minutes per side, or until cooked through and golden brown. Remove chicken from skillet and set aside.

  4. 4
    Step 4

    Step 4: Add asparagus to the same skillet and sauté for 3-5 minutes until tender-crisp. Add cherry tomatoes and cook for another 1-2 minutes until slightly softened.

  5. 5
    Step 5

    Step 5: Slice the cooked chicken. Divide roasted potatoes, chicken, asparagus, and cherry tomatoes evenly between two plates. Garnish with fresh parsley and serve immediately.

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