Herbed Chicken & Veggie Bake

by Christy LeMire

chicken_veggie_bake - Edited

I'm sure you've been busy among holiday shopping, decorating, gatherings, etc. It can be tough this time of year to find time to make meals, let alone healthy ones. We've been focusing on simple, inexpensive weeknight meals to avoid excess takeout and balance the holiday indulgences! We just had to share our new go-to dinner. It's super easy to make and surprisingly delicious.

There's not much that's less appealing to me than plain old boring baked chicken breast. When I eat meat, I want it to be tender, juicy and full of flavor...otherwise it's just not worth it. This Herbed Chicken & Veggie Bake recipe exceeded my expectations and actually gets me excited for chicken night. Put it on your meal plan for this busy holiday week ahead!

Herbed Chicken & Veggie Bake
Serves 2

  • 2 boneless skinless chicken breasts
  • 2 cups asparagus, sliced (or fresh broccoli florets)
  • 2 cups cherry or grape tomatoes, halved
  • 3 tablespoons olive oil
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 1 teaspoon sea salt
  • 1 teaspoon fresh ground black pepper

1. Preheat the oven to 400°F
2. Place the asparagus/broccoli 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. Drizzle the veggies and chicken with the oil, then sprinkle on the salt, pepper, basil, thyme, and rosemary, ensuring all the ingredients are evenly coated in the oil and seasonings.
5. Bake for 25 minutes or until chicken’s internal temperature reaches 165˚F
6. Allow the chicken to rest for 5 minutes before slicing.
7. Place the chicken breast on a plate with portions of the roasted veggies and serve.

If you are looking for more delicious and healthy recipes, you may be interested in joining my 5-Day New Year's Group Cleanse! Learn more HERE!

Well Wishes,