Pan Roasted Chicken With Vegetables Recipe

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Ingredients:

Serving

2 tbsp olive oil
4 boneless skinless chicken breast halves
2 shallots, minced
3 garlic cloves, minced
1 cup chicken broth, sodium-reduced
3 sprigs thyme
8 oz shiitake mushroom caps, rinsed and halved
1/2 tsp salt
1/4 tsp pepper
1 lb asparagus, trimmed
1/4 cup parmesan cheese, shredded

Directions:

Preheat oven to 350- degrees F.
Heat oil in large ovenproof frying pan over high heat until oil is hot but not smoking.
Add chicken breasts, top side down and cook until golden brown (2-5 minutes); turn chicken.
Add shallots and garlic to pan, stirring occasionally until shallots are soft (3-5 minutes).
Add chicken broth, thyme, mushrooms, salt and peper and cook until mixture boils (1 minute).
Lay asparagus over chicken; cover pan and put in oven. Bake for 15 minutes or until chicken is cooked through and asparagus is tender. Transfer chicken to a plate.
Season vegetable mixture with salt and pepper.
Divide vegetables among 4 plates and top with a piece of chicken. Spoon sauce over all.
Garnish with chopped thyme and Parmesan.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	417.52 Kcal (1748 kJ)
Calories from fat	139.1 Kcal
		% Daily Value*
Total Fat	15.46g	24%
Cholesterol	142.84mg	48%
Sodium	1290.68mg	54%
Potassium	1317.44mg	28%
Total Carbs	18.84g	6%
Sugars	7.88g	32%
Dietary Fiber	5.7g	23%
Protein	54.9g	110%
Vitamin C	11.9mg	20%
Iron	2.9mg	16%
Calcium	130.4mg	13%

Amount Per 100 g
Calories	77.86 Kcal (326 kJ)
Calories from fat	25.94 Kcal
		% Daily Value*
Total Fat	2.88g	24%
Cholesterol	26.64mg	48%
Sodium	240.7mg	54%
Potassium	245.69mg	28%
Total Carbs	3.51g	6%
Sugars	1.47g	32%
Dietary Fiber	1.06g	23%
Protein	10.24g	110%
Vitamin C	2.2mg	20%
Iron	0.5mg	16%
Calcium	24.3mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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