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MealDinnerWeeknightChickenHigh-FiberLow-SugarHigh-ProteinUnder 1 HourUnder 45 MinutesOne-Pot or PanMeal PrepDate NightBakingUnder 30 MinutesEasyLow-CarbHealthyGluten-FreeDairy-FreeNorth American

One-Pan Herbed Chicken And Veggies

This simple and healthy dish features chicken breasts baked with an array of colorful vegetables and a variety of herbs for added flavor.

Joey Firoben
Tasty Team
97% would make again

Under 30 minutes

One-Pan Herbed Chicken And Veggies

Under 30 minutes

Ingredients

for 2 servings

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

Nutrition Info

  • Calories 511
  • Fat 26g
  • Carbs 17g
  • Fiber 6g
  • Sugar 8g
  • Protein 52g

Estimated values based on one serving size.

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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One-Pan Herbed Chicken And Veggies