Saturday, March 28, 2015

Roasted Chicken Breast with Asparagus and Tomatoes

I have been trying to eat better lately so I have been looking for simply, healthy, throw together meals. I really like this one because it was simple but still had a lot of flavor. This recipe I sort of followed, but really I did a "eh...thats good enough" kind of thing.


Roasted Chicken Breast:
2 chicken breasts, cut in half
10-12 sticks of asparagus, trimmed, cut in half
10-12 cherry tomatoes, cut in half
sprinkle of salt and pepper
dried thyme
dried oregano
olive oil
white wine

1. Preheat the oven to 400F.
2. Trim excess fat off chicken breast, sprinkle with olive oil, salt and pepper. Set aside.
3. In a medium bowl, combine asparagus, tomatoes, a sprinkle of dried thyme and oregano. Drizzle enough olive oil so everything is nicely covered.


4. Place chicken in a small pan and pour veggies over the top.
5. Pour in enough white wine so there is about a 1/4 of inch in the bottom of the pan.


6. Bake for 35 minutes or until the chicken is cooked through.


7. Stuff face!


Original Recipes: James Oliver Recipes

Might also enjoy:
Smoked Ribs
Bourbon Bacon Brownies
Grilled Beer Boiled Brats

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