Pan-Seared Lemon Thyme Chicken Cutlets with Roasted Asparagus

Name: Pan-Seared Lemon Thyme Chicken Cutlets with Roasted Asparagus
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3 servings
Cuisine: French
Ingredients: 1 pound chicken breast cutlets (patted dry); 1 pound asparagus (trimmed); 8 ounce baby carrots (halved lengthwise); 1 tablespoon olive oil (extra virgin, divided); 2 clove garlic (minced); 1 lemon (juiced); 1 teaspoon dried thyme; 0.25 teaspoon salt (divided); 0.25 teaspoon black pepper (ground, divided)

Tender lean chicken cutlets seared with fragrant thyme and garlic, finished with a bright lemon pan sauce and served alongside tender roasted asparagus and sweet carrots.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 3
Cuisine: French
Difficulty: Easy
Cost: $3.32/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Paleo
Whole30
Low-Calorie
Low-Carb
Low-Sodium
Low-Fat
Low-Saturated-Fat
Low-Sugar
High-Protein
Kosher
Halal

Ingredients

1 pound chicken breast cutlets (patted dry)
1 pound asparagus (trimmed)
8 ounce baby carrots (halved lengthwise)
1 tablespoon olive oil (extra virgin, divided)
2 clove garlic (minced)
1 lemon (juiced)
1 teaspoon dried thyme
0.25 teaspoon salt (divided)
0.25 teaspoon black pepper (ground, divided)

Instructions

Preheat your oven to 425°F. On a rimmed baking sheet, toss the trimmed asparagus and halved baby carrots with 1/2 tablespoon of the olive oil, half of the salt (1/8 teaspoon), and half of the black pepper (1/8 teaspoon). Spread in an even layer and roast for 12 to 14 minutes until tender-crisp.
While vegetables roast, season both sides of the chicken breast cutlets with the dried thyme and remaining salt and black pepper.
Heat the remaining 1/2 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken cutlets and cook for 3 to 4 minutes per side until lightly golden and the internal temperature reaches 165°F.
Reduce the skillet heat to low, add the minced garlic, and stir for 30 seconds until fragrant. Pour in the fresh juice from the lemon, scraping up any browned bits from the pan to create a light pan sauce.
Spoon the warm lemon pan sauce over the chicken cutlets and serve immediately alongside the roasted asparagus and carrots.

Notes

Pounding any thicker parts of the cutlets to an even 1/2-inch thickness ensures fast and uniform cooking without drying out the meat.

Nutrition (per serving)

Calories: 282
Protein: 38.2 g
Carbohydrates: 14.9 g
Fat: 7.5 g
Fiber: 7.2 g
Sodium: 369 mg
Saturated Fat: 1.3 g
Sugar: 7.7 g
Cholesterol: 87 mg