Boneless And Skinless Chicken Breast | 680 gram |
Olive Oil | 2 tablespoons |
Sea Salt | 2 teaspoons |
Garlic, Smashed, Peeled, And Chopped | 4 large cloves |
Ground Pepper | 1 teaspoon |
Canned Diced Tomato | 1 can |
Asparagus, Cut Half | I used 10 spears of asparagus, but you can put as many as you wish |
Preheat the oven to 180' C . Rub 1 teaspoon of sea salt all over the chicken.
Heat a large cast iron skillet over medium high heat. Add the olive oil, and once it’s hot, add the chicken skin-side down.
Sear for 3 minutes on each side, just until it has browned a bit. Add the garlic when there’s 1 minute of cook time left. Remove from heat.
In the same skillet, carefully arrange the asparagus around the pan,tucking them under the chicken.
Then tuck the canned diced tomatoes all over so they surround the chicken. Sprinkle with the remaining teaspoon of sea salt and the pepper.
Set pan in the oven and bake, for 50– 60 minutes or until the chicken reaches an internal temperature of 75 celcius and tender.