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.
Ingredients
- Chicken Breast235 g
- Cherry Tomato100 g
- Garlic Powder0.5 tsp
- Olive Oil7.5 g
- Salt0.5 tsp
- Black Pepper0.3 tsp
- Asparagus175 g
- Potato160 g
- Paprika0.5 tsp
- Fresh Parsley2.5 g
Instructions
- 1Step 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.
- 2Step 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.
- 3Step 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.
- 4Step 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.
- 5Step 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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