One-Pan Herbed Chicken And Veggies

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Ingredients

• boneless, skinless chicken breast

  2 boneless skinless chicken breasts

• asparagus

  125 g

• cherry tomatoes

  200 g

• olive oil

  2 tbsp

• dried basil

  0.5 tsp

• dried thyme

  0.5 tsp

• dried rosemary

  ½ teaspoon dried rosemary

• salt

  0.5 tsp

• black pepper

  0.5 tsp

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Place the asparagus and cherry tomatoes on opposite sides of a large, rimmed baking sheet.

   125 gasparagus200 gcherry tomatoes
3. 3

   Place the chicken breasts in the middle section of the baking sheet.

4. 4

   Drizzle the veggies and chicken with the oil.

   2 tbspolive oil
5. 5

   Sprinkle on the salt, pepper, basil, thyme, and rosemary, ensuring all the ingredients are evenly coated in the oil and seasonings.

   0.5 tspsalt0.5 tspblack pepper0.5 tspdried basil0.5 tspdried thyme½ teaspoon dried rosemarydried rosemary2 tbspolive oil
6. 6

   Bake for 25 minutes or until chicken's internal temperature reaches 165˚F (72˚C).

7. 7

   Allow the chicken to rest for 5 minutes before slicing.

8. 8

   Place the chicken breast on a plate with portions of the roasted vegetables and serve.

   1boneless, skinless chicken breast
9. 9

   Enjoy!