Pan-Seared Chicken with Asparagus & Radish Salad
Succulent pan-seared chicken breast, a favorite, served alongside a vibrant spring salad featuring crisp asparagus and peppery radishes, lightly tossed in a refreshing lemon vinaigrette. A perfect light yet filling lunch.
Ingredients
- Chicken Breast220 g
- Olive Oil20 ml
- Lemon Juice15 ml
- Salt2 g
- Black Pepper1 g
- Asparagus150 g
- Radish100 g
- Fresh Parsley10 g
Instructions
- 1Step 1
Step 1: Pat chicken breasts dry and season generously with salt and pepper. Slice radishes thinly and chop parsley.
- 2Step 2
Step 2: Heat 20ml olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 4-5 minutes per side, until golden brown and cooked through. Remove chicken and let rest.
- 3Step 3
Step 3: While chicken cooks, steam or blanch asparagus for 3-4 minutes until tender-crisp. Immediately transfer to an ice bath to stop cooking and preserve color.
- 4Step 4
Step 4: In a bowl, combine remaining 20ml olive oil, lemon juice, salt, and pepper for the dressing. Add blanched asparagus, sliced radishes, and chopped parsley. Toss gently to combine.
- 5Step 5
Step 5: Slice chicken breasts and serve alongside the asparagus and radish salad.
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