Pan-Seared Herb Chicken Breast with Roasted Asparagus and Endive
Juicy pan-seared chicken breast paired with roasted bitter endive and tender asparagus tossed in olive oil. A flavorful, satisfying dinner loaded with high-quality protein and virtually zero added sugar or soy.
Prep
10 min
Cook
15 min
Total
25 min
Makes
1 serving
Created together. Shared with you.
Made by Kerri + Lila
Kerri created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthComfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Digestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
15 min
Total
25 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Large skillet · Sheet pan
Time saver
Store leftover cooked chicken in an airtight container in the fridge for up to 3 days.
Do these three things first
- 1Preheat your oven to 400°F (200°C).
- 2Set out all ingredients before cooking
- 3Measure the pantry ingredients before heating the pan
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 6 steps complete
Next: Preheat your oven to 400°F (200°C)
- 01
Preheat your oven to 400°F (200°C)
Preheat your oven to 400°F (200°C).
Tap card to mark done - 02
Pat 1 chicken breast (200g) completely dry
Pat 1 chicken breast (200g) completely dry with a paper towel. Season both sides with 0.25 tsp sea salt, 0.25 tsp black pepper, and 0.5 tsp dried oregano.
Tap card to mark done - 03
Heat 1 tbsp olive oil in a…
Heat 1 tbsp olive oil in a skillet over medium-high heat. Add the seasoned chicken breast and cook for 5 to 6 minutes per side, until browned and the internal temperature reaches 165°F (74°C). Remove chicken to a plate and let rest for 5 minutes.
Look for: browned and the internal temperature reaches 165°F (74°C)
Tap card to mark done - 04
Lay 1 cup sliced asparagus and 1…
While the chicken cooks, lay 1 cup sliced asparagus and 1 head chopped Belgian endive onto a baking sheet. Drizzle with 1 tbsp olive oil and season with 0.25 tsp sea salt and 0.25 tsp black pepper.
Tap card to mark done - 05
Roast vegetables in the oven for 12…
Roast vegetables in the oven for 12 to 15 minutes, until tender and lightly charred at the edges.
Look for: tender and lightly charred at the edges
Tap card to mark done - 06
Plate the rested chicken alongside the roasted…
Plate the rested chicken alongside the roasted vegetables. Drizzle 1 tbsp fresh lemon juice over the entire dish before serving.
Ready when: everything is assembled and ready to enjoy
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