Pan-Seared Lemon-Herb Chicken with Roasted Asparagus

Name: Pan-Seared Lemon-Herb Chicken with Roasted Asparagus
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 3 chicken breasts (large, boneless, skinless); 1.5 pound asparagus (trimmed); 2 tablespoon olive oil (divided); 1 tablespoon lemon juice (fresh); 1 teaspoon dried oregano; 0.5 teaspoon garlic powder; 1 teaspoon salt (divided); 0.5 teaspoon black pepper (divided); 2 tablespoon fresh parsley (chopped)

Juicy chicken breasts pan-seared to golden perfection, infused with bright lemon and savory herbs, complemented by perfectly roasted asparagus.

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 6
Cuisine: Mediterranean
Difficulty: Easy
Cost: $2.14/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Keto
Low-Carb
High-Protein
Egg-Free
Low-Sugar
Paleo
Whole30

Ingredients

3 chicken breasts (large, boneless, skinless)
1.5 pound asparagus (trimmed)
2 tablespoon olive oil (divided)
1 tablespoon lemon juice (fresh)
1 teaspoon dried oregano
0.5 teaspoon garlic powder
1 teaspoon salt (divided)
0.5 teaspoon black pepper (divided)
2 tablespoon fresh parsley (chopped)

Instructions

Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Slice each chicken breast horizontally to create 2 thinner cutlets, resulting in 6 cutlets total. Season chicken with 1/2 teaspoon salt, 1/4 teaspoon black pepper, dried oregano, and garlic powder.
On a baking sheet, toss asparagus with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread in a single layer. Roast for 10-12 minutes, or until tender-crisp.
While asparagus roasts, heat the remaining 1 tablespoon olive oil in a large non-stick skillet over medium-high heat. Add chicken cutlets and sear for 3-4 minutes per side, until golden brown and cooked through (internal temperature 165 degrees Fahrenheit or 74 degrees Celsius).
Once cooked, squeeze fresh lemon juice over the chicken in the skillet. Remove chicken from heat.
Divide chicken cutlets among 6 plates, serving alongside the roasted asparagus. Garnish with chopped fresh parsley, if desired.

Notes

Ensure chicken is patted dry before searing for a better golden crust. You can also butterfly the chicken breasts to make them thinner, helping them cook faster and more evenly.

Nutrition (per serving)

Calories: 193
Protein: 27.8 g
Carbohydrates: 4.7 g
Fat: 7.7 g
Fiber: 2.9 g
Sodium: 444 mg
Saturated Fat: 1.2 g
Sugar: 2.7 g
Cholesterol: 80 mg