PlayEmailLinkSMSXSearchClockRight ArrowCaret downCaret upCaret leftCaret rightThumbs upSpeechAudio onReplayPlusMinus

96% would make again

One-Pan Herbed Chicken And Veggies

Tasty Team

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

Shop ingredients with
    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!
NEW

Submit a recipe to Tasty!

Have a recipe of your own to share?Submit your recipe here.

NEW

Submit a recipe to Tasty!

Have a recipe of your own to share?Submit your recipe here.