Category: lunch, dinner
Yield: 4 servings
Calories/serving: 450
Preparation time: 60 minutes
Sign up for free and start creating your own personalized recipes!
Ingredients
- 4 raw chicken breasts
- 1 tablespoon olive oil
- 1/2 teaspoon ground black pepper
- 1 teaspoon dried rosemary, crushed
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1 head cauliflower, cut into florets
- 1 bunch asperagus, trimmed
- 1/4 cup chicken stock
- 1 teaspoon dried parsley
- 1/2 cup havarti cheese, grated
- 1 tablespoon lemon juice
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried oregano
- 1 teaspoon table salt
Directions
Preheat the oven to 375°F.
In a small bowl, combine olive oil, ground black pepper, crushed dried rosemary, dried thyme, and garlic powder to create a marinade.
Place the raw chicken breasts in a roaster pan and rub them all over with half of the prepared marinade.
In a large bowl, toss cauliflower florets and asparagus with the remaining half of the marinade until evenly coated.
Arrange the seasoned cauliflower and asparagus around the chicken breasts in the roaster pan.
Pour chicken stock into the bottom of the roaster pan, around the vegetables, not over the chicken to keep the crust from getting soggy.
Roast in the oven for 45 minutes, or until the chicken breasts reach an internal temperature of 165°F and the vegetables are tender.
In the meantime, mix grated havarti cheese, lemon juice, balsamic vinegar, dried parsley, dried oregano, and table salt in a small bowl. This will be a dressing for the vegetables.
Once the chicken and vegetables are done, remove the roaster pan from the oven and immediately sprinkle the cheese mixture over the hot vegetables, allowing the cheese to melt slightly.
Serve the oven-roasted chicken breasts with the cauliflower and asparagus medley on the side. Enjoy your wholesome and flavorful meal.
Ingredients
- 4 raw chicken breasts
- 1 tablespoon olive oil
- 1/2 teaspoon ground black pepper
- 1 teaspoon dried rosemary, crushed
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1 head cauliflower, cut into florets
- 1 bunch asperagus, trimmed
- 1/4 cup chicken stock
- 1 teaspoon dried parsley
- 1/2 cup havarti cheese, grated
- 1 tablespoon lemon juice
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried oregano
- 1 teaspoon table salt
Category: lunch, dinner
Yield: 4 servings
Calories/serving: 450
Preparation time: 60 minutes
Sign up for free and start creating your own personalized recipes!
Directions
Preheat the oven to 375°F.
In a small bowl, combine olive oil, ground black pepper, crushed dried rosemary, dried thyme, and garlic powder to create a marinade.
Place the raw chicken breasts in a roaster pan and rub them all over with half of the prepared marinade.
In a large bowl, toss cauliflower florets and asparagus with the remaining half of the marinade until evenly coated.
Arrange the seasoned cauliflower and asparagus around the chicken breasts in the roaster pan.
Pour chicken stock into the bottom of the roaster pan, around the vegetables, not over the chicken to keep the crust from getting soggy.
Roast in the oven for 45 minutes, or until the chicken breasts reach an internal temperature of 165°F and the vegetables are tender.
In the meantime, mix grated havarti cheese, lemon juice, balsamic vinegar, dried parsley, dried oregano, and table salt in a small bowl. This will be a dressing for the vegetables.
Once the chicken and vegetables are done, remove the roaster pan from the oven and immediately sprinkle the cheese mixture over the hot vegetables, allowing the cheese to melt slightly.
Serve the oven-roasted chicken breasts with the cauliflower and asparagus medley on the side. Enjoy your wholesome and flavorful meal.
Reviews
0 ratings
Sign in to review this recipe