Pan-Seared Chicken with Lemon Pepper Asparagus
Tender pan-seared chicken breast seasoned with lemon pepper, served with quick-roasted asparagus and a side of garlicky bread.
- Prep: 10 min
- Cook: 15 min
- Total: 25 min
- Servings: 2
- Cuisine: American
- Difficulty: Easy
- Cost: $2.42/serving
Dietary
- Dairy-Free
- Nut-Free
- Soy-Free
- Egg-Free
- Low-Sugar
Tags
- quick
- healthy
- savory
- fresh
- classic
- roast
- budget-friendly
Ingredients
- 6 ounce chicken breast (boneless, skinless)
- 1 tablespoon lemon pepper seasoning
- 1 tablespoon olive oil
- 6 ounce fresh asparagus (trimmed)
- 0.25 teaspoon salt
- 2 slice garlic bread
Instructions
- Preheat your oven to 400°F. Line a small baking sheet with foil for easy cleanup.
- Season the 6 ounces chicken breast on both sides with 1 tablespoon lemon pepper seasoning.
- Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Once hot, add the seasoned chicken breast and sear for 5-7 minutes per side, until golden brown and cooked through (internal temperature 165°F). Remove from skillet and set aside to rest.
- On the prepared baking sheet, toss the 6 ounces trimmed fresh asparagus with 1/4 teaspoon salt and a drizzle of olive oil. Roast in the preheated oven for 8-10 minutes, or until tender-crisp.
- While asparagus roasts, place the 2 slices garlic bread directly on the oven rack (or on the baking sheet with asparagus) and bake for 5-7 minutes, until golden and warmed through.
- Slice the chicken breast, if desired, and serve immediately with the roasted asparagus and garlic bread.
Nutrition (per serving)
- Calories: 342
- Protein: 23.5 g
- Carbohydrates: 24.4 g
- Fat: 17.4 g
- Fiber: 2.9 g
- Sodium: 577 mg
- Saturated Fat: 3.2 g
- Sugar: 2.9 g
- Cholesterol: 60 mg