Pan-Seared Chicken with Roasted Asparagus & Spring Vegetable Medley
A quick and healthy lunch featuring pan-seared chicken breast, tender roasted asparagus, new potatoes, and vibrant green peas, celebrating the fresh flavors of Slovenian spring produce.
Ingredients
- Chicken Breast225 g
- Olive Oil10.5 ml
- Lemon0.5 unit
- Salt2 g
- Black Pepper1 g
- New Potato150 g
- Asparagus150 g
- Green Pea75 g
- Fresh Dill2 g
Instructions
- 1Step 1
Step 1: Preheat oven to 200°C (390°F). Wash and chop new potatoes into bite-sized pieces. Toss with half of the olive oil, salt, and pepper on a baking sheet. Roast for 10 minutes.
- 2Step 2
Step 2: While potatoes roast, wash and trim asparagus. Slice chicken breast into 1-inch thick cutlets. Season chicken with salt and pepper.
- 3Step 3
Step 3: Heat a large skillet over medium-high heat with the remaining olive oil. Pan-sear chicken cutlets for 3-4 minutes per side until cooked through and golden brown. Remove from skillet and set aside.
- 4Step 4
Step 4: Add asparagus and green peas to the baking sheet with the potatoes. Toss gently. Return to oven and roast for another 5-7 minutes, or until vegetables are tender-crisp. (Cook time is based on potatoes starting first, total roast time for potatoes is 15-17 mins, but active cook time for this step is 5-7 mins).
- 5Step 5
Step 5: Squeeze fresh lemon juice over the roasted vegetables and sprinkle with chopped fresh dill. Serve the chicken alongside the roasted vegetables.
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