Ingredients
2
2 servings
- •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
Instructions
- 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!
Nutritional Facts
Per 2 servings
- Calories: 511
- Carbohydrate: 17g
- Fat: 26g
- Fiber: 6g
- Protein: 52g
- Sugar: 8g
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