Pan-Seared Chicken with Roasted Asparagus & New Potatoes
Succulent pan-seared chicken breast paired with tender roasted asparagus and earthy new potatoes, brightened with fresh lemon and parsley. A perfect spring meal.
Ingredients
- Chicken Breast191.2 g
- Olive Oil10.9 ml
- Lemon0.3 whole
- Salt1 pinch
- Black Pepper1 pinch
- New Potatoes218.4 g
- Asparagus163.8 g
- Fresh Parsley5 g
Instructions
- 1Step 1
Preheat oven to 200°C (390°F). Wash and halve new potatoes. Toss with half of the olive oil, salt, and pepper on a baking sheet. Roast for 15-20 minutes until tender and lightly browned.
- 2Step 2
While potatoes roast, trim the woody ends off the asparagus. Toss with remaining olive oil, salt, and pepper. Add to the baking sheet with potatoes for the last 8-10 minutes of roasting.
- 3Step 3
Pat chicken breasts dry and season generously with salt and pepper. Heat a non-stick pan over medium-high heat. Add chicken and sear for 5-7 minutes per side, or until cooked through and golden brown.
- 4Step 4
Remove chicken from pan and let rest for a few minutes. Slice if desired. Squeeze lemon juice over the chicken, asparagus, and potatoes. Garnish with fresh chopped parsley.
- 5Step 5
Serve hot.
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