Description
A comforting meal featuring tender chicken and vibrant spring vegetables, all cooked on one sheet pan for easy preparation and minimal cleanup.
Ingredients
Scale
- 4 chicken breasts
- 2 cups asparagus, trimmed
- 2 cups baby carrots
- 1 cup cherry tomatoes
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C) and prepare a large sheet pan with a light coat of olive oil or cooking spray.
- Place the chicken breasts in the center of the pan, spaced out for even cooking.
- Add the asparagus, baby carrots, and cherry tomatoes around the chicken.
- Drizzle with olive oil and sprinkle with garlic powder, onion powder, salt, and pepper.
- Gently toss the vegetables to ensure they are coated with oil and seasonings.
- Bake for 25-30 minutes until the chicken is cooked through (165°F internal temperature) and vegetables are tender.
- Remove from oven, garnish with fresh herbs if desired, and serve hot.
Notes
For best results, check the doneness of the chicken with a meat thermometer. Feel free to adjust the vegetables based on your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 50g
- Cholesterol: 100mg