ONE-PAN HERBED CHICKEN AND VEGGIES RECIPE BY TASTY

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One-Pan Herbed Chicken And Veggies Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, asparagus, cherry tomato, olive oil, dried basil, dried thyme, dried rosemary, salt, black pepper

Provided by Joey Firoben

Categories     Dinner

Yield 2 servings

Number Of Ingredients 9

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

Steps:

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

Nutrition Facts : Calories 511 calories, Carbohydrate 17 grams, Fat 26 grams, Fiber 6 grams, Protein 52 grams, Sugar 8 grams

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