Pan-Seared Chicken Cartilage with Asparagus
high-protein

Pan-Seared Chicken Cartilage with Asparagus

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⏱️ Prep: 17m🔥 Cook: 27m📊 Total: 44m🎯 medium⭐ 4.7 (9735)
💪 30g+ Proteinchicken🎯 P:E Score: 8.3
10g50g100g
Servings:
1
  • Chicken Cartilage189.5 g
  • Olive oil1 tbsp
  • Salt0.5 tsp
  • Black pepper0.3 tsp
  • Garlic1.5 cloves
  • Lemon0.5 whole
  • Oregano0.5 tsp
  • Rosemary1 sprigs

💡 Chef Tips

  • • Always use a meat thermometer - chicken must reach 74C internal temperature.
  • • Pat chicken completely dry before cooking for crispy skin and golden color.
  • • Rest chicken 5 minutes after cooking to retain juices.
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