Pan-Seared Chicken with Asparagus & Radish Salad
Succulent pan-seared chicken breast paired with tender sautéed asparagus and a vibrant radish salad, served with whole grain bread.
Ingredients
- Chicken Breast200 g
- Olive Oil7.5 g
- Lemon Juice7.5 ml
- Salt0.5 tsp
- Black Pepper0.3 tsp
- Asparagus125 g
- Radish50 g
- Mixed Greens50 g
- Whole Grain Bread65 g
- Dill2 g
Instructions
- 1Step 1
Pat chicken breasts dry and season generously with salt and pepper.
- 2Step 2
Trim the woody ends off the asparagus spears. Slice radishes thinly and chop fresh dill.
- 3Step 3
Heat 10g of olive oil in a large non-stick skillet over medium-high heat. Add chicken breasts and sear for 5-7 minutes per side, or until cooked through and golden brown. Remove chicken and set aside.
- 4Step 4
In the same skillet, add the remaining 5g of olive oil and sauté asparagus for 3-5 minutes until tender-crisp. Season with salt and pepper.
- 5Step 5
In a bowl, combine sliced radishes, mixed greens, and chopped dill. Drizzle with lemon juice and season with a pinch of salt.
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