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One-Pan Herbed Chicken And Veggies

by Joey Firoben

Ingredients

for 2 servings

  • 2 boneless, skinless chicken breasts
  • 2 cups
    asparagus, sliced (250 g)
  • 2 cups
    cherry tomato, halved (400 g)
  • 3 tablespoons
    olive oil
  • 1 teaspoon
    dried basil
  • 1 teaspoon
    dried thyme
  • ½ teaspoon
    dried rosemary
  • 1 teaspoon
    salt
  • 1 teaspoon
    black pepper

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Preparation

  1. Preheat the oven to 400°F (200°C).
  2. Place the asparagus and cherry tomatoes on opposite sides of a large, rimmed baking sheet.
  3. Place the chicken breasts in the middle section of the baking sheet.
  4. Drizzle the veggies and chicken with the oil.
  5. Sprinkle on the salt, pepper, basil, thyme, and rosemary, ensuring all the ingredients are evenly coated in the oil and seasonings.
  6. Bake for 25 minutes or until chicken’s internal temperature reaches 165˚F (72˚C).
  7. Allow the chicken to rest for 5 minutes before slicing.
  8. Place the chicken breast on a plate with portions of the roasted veggies and serve.
  9. Enjoy!
 

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