Herb Chicken and Vegetables

by Tony Blodgett December 29, 2018

Herb Chicken and Vegetables

Ingredients (2 servings)

  • 2 boneless, skinless chicken breasts
  • 2 cups asparagus, sliced
  • 2 cups cherry tomatoes, halved
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 0 calorie cooking spray


  1. Preheat oven to 400 degrees Fahrenheit.
  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. Spray the veggies and chicken with 0 calorie cooking spray.
  5. Sprinkle on the salt, pepper, basil, thyme and rosemary, ensuring all the ingredients are evenly coated.
  6. Bake for 25 minutes or until chicken's internal temperature reaches 165 degrees Fahrenheit.
  7. Allow the chicken to rest for 5 minutes before slicing.
  8. Place the chicken breast on a plate with portion of the roasted vegetables and enjoy.
Tony Blodgett
Tony Blodgett

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