ClockPlayEmailInstagramLinkSMSTwitterYouTubeWhatsAppXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwapMoreYour grocery bagSuccessShop Tasty MerchYour Cart (empty)Your CartFacebookPinterestEmailPrintSmsTwitterWhatsappCommentTips Highlights
Skip to Content
MealDinnerWeeknightLow-SugarHigh-ProteinKetoDate NightBakingEasyLow-CarbHealthyGluten-FreeDairy-FreeNorth American

Tomato Pesto Parchment-baked Chicken

featured in Parchment-Baked Chicken 4 Ways

It's a full meal all in one easy to clean up package. From sauce to sides this parchment baked chicken is the weeknight recipe you've been looking for.

Alix Traeger
Tasty Team
95% would make again
Tomato Pesto Parchment-baked Chicken

Ingredients

for 1 serving

  • parchment paper, or aluminium foil, 12x18 inches (30.5 x 46 cm)
  • 1 chicken breast
  • 5 oz asparagus (140 g)
  • 1 roma tomato, sliced
  • 2 tablespoons pesto
  • 1 tablespoon olive oil
  • salt, to taste
  • pepper, to taste

Nutrition Info

  • Calories 538
  • Fat 30g
  • Carbs 12g
  • Fiber 4g
  • Sugar 5g
  • Protein 53g

Estimated values based on one serving size.

Preparation

  1. Preheat oven to 400°F (200°C).
  2. Fold the parchment paper in half, then open up.
  3. Trim the ends of the asparagus and lay them on one half of the parchment paper.
  4. Drizzle on oil and sprinkle on salt and pepper.
  5. Lay the chicken on the asparagus, season with salt and pepper, and spread on the pesto. Top with tomato slices.
  6. Fold the parchment paper over the chicken, and cinch the paper together by folding it over itself along the edges.
  7. Bake for 25-30 minutes or until internal temperature of chicken reaches 165˚F (75˚C).
  8. Enjoy!
  9. Busy? Plan your meals for the week using our exclusive meal planner tool in the Tasty app. Download now and get organized.

Related Recipes

Tomato Pesto Parchment-baked Chicken