Pan Seared Chicken Breast with Vegetables

Ingredients

• Wheat flour

  White, all-purpose, unenriched

  ⅓ cup or 42g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Chicken breast

  Broilers or fryers, meat only, raw

  20 oz or 567g

• Butter

  Unsalted

  4 tbsp or 57g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Spinach

  Raw

  1 package (10 oz) or 284g

• Cherry tomatoes

  Red, ripe, raw, year round average

  1 cup cherry tomatoes or 149g

• Honey

  1 tbsp or 21g

• Lemon juice

  Raw

  2 tsp or 10g

• Thyme

  Fresh

  1 tbsp or 2g

Directions

1. Mix together the flour, salt, and pepper on a large plate.
2. Season each chicken breast with salt to taste, then dredge each chicken breast in the flour mixture.
3. In a large skillet heat 2 tablespoons of the butter over medium high heat.
4. Add the chicken and cook for 5-7 minutes on each side or until golden brown and cooked through (internal temperature reaches 165 degrees F). Transfer the chicken to a platter and cover with foil. Wipe out the pan with a paper towel.
5. Place the bell pepper in the pan, cook for 3-4 minutes. Add spinach and cook for 3 more minutes or until spinach is wilted and bell pepper is cooked through. Add cherry tomatoes and season the vegetables with salt and pepper.
6. Place the vegetables on the serving platter alongside the chicken.
7. Melt the remaining 2 tablespoons of butter in the pan until the butter has started to brown. Whisk in the honey, lemon juice, thyme leaves, and salt and pepper to taste. Remove the pan from the heat.
8. Pour the sauce over the chicken and vegetables and serve. Garnish with lemon slices and thyme sprigs if desired. Enjoy!

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