Roasted Chicken Breasts With Asparagus, Cherry Tomatoes, Goat Cheese And Basil – a delicious recipe with chicken breasts, Canola oil, Salt, cherry tomatoes, Chicken, basil. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
1. Preheat oven to 425 degrees. Brush chicken breasts with oil on both sides and season with salt and pepper. Roast until golden brown and just cooked through, (internal temperature on a thermometer registers 155 degrees.) Remove from the oven to a cutting board and let rest.
2
2. Transfer the pan using an oven mitt to a burner set on high heat. Add another tablespoon or 2 of canola oil, if needed, and saute the asparagus and cherry tomatoes until the asparagus is crisp tender and the tomatoes just break down, add a splash of chicken broth, if needed. Season with salt, pepper and hot pepper flakes, fold in the basil and transfer to a platter, top with the goat cheese. Slice 2 of the breasts and put on top of the veggies. Reserve the remaining breast for the tortilla soup.
325
kcal
Calories
18
g
Fat
12
g
Carbs
35
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 double chicken breasts, boneless and skinless, Canola oil, Salt and freshly ground black pepper, 1 pound asparagus, trimmed and cut on the diagonal into 2-inch pieces, and more.
Yes, Roasted Chicken Breasts With Asparagus, Cherry Tomatoes, Goat Cheese And Basil falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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