Poultry
Pan-Seared Chicken Breast with Asparagus and Pistachios
Ingredients, directions, and nutrition — adapted for your kitchen.
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Ingredients & directions
Net amounts for prepared ingredients. Cups and spoons require verified ingredient densities and are not calculated using a blanket grams conversion.
Ingredients
- boneless skinless chicken breast5.68 oz (161 g)
- fine salt0.06 oz (1.6 g)
- ground black pepper0 oz (0.1 g)
- garlic0.18 oz (5 g)
- fresh thyme0.07 oz (2 g)
- extra-virgin olive oil0.35 oz (10 g)
- green asparagusAsparagus2.61 oz (74 g)
- fine saltAsparagus0.05 oz (1.5 g)
- unsalted butterAsparagus0.35 oz (10 g)
- roasted salted pistachiosFor serving0.35 oz (10 g)
Directions
- Marinate the chicken breast with olive oil, crushed garlic, thyme sprigs, salt, and seasonings.
- Grill until fully cooked.
- Gently cook the asparagus in a small amount of liquid and finish with oil.
- Serve the chicken and asparagus separately in a divided plate.
- Sprinkle the chicken breast with pistachios before serving.
Allow enough pan space and oven capacity when scaling. Do not multiply cooking times by the serving count.
Nutrition per original serving
392kcal
37.4 gProtein
25.2 gFat
3.9 gCarbs
Values from the original calculations; not recalculated after regional substitutions. Nutrition per serving stays the same when scaling. Check allergens against the products you use.
This recipe is provided for personal use.
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