Pan Roasted Chicken Breast with Vegetables - 4K
An easy one pan weeknight meal!
Ingredients
| Chicken breasts | 2 | |
| Asparagus | 1/2 Pound | |
| Cherry tomatoes | 12 | |
| Shallots | 6 | |
| Baby potatoes | 10 | |
| Rosemary sprigs | 4 | |
| Sea salt | 1/4 Teaspoon | |
| Freshly ground black pepper | 1/4 Teaspoon | |
| Olive oil | To Taste | |
| White wine | 1 Cup (16 tbs) | |
| Balsamic vinegar | 2 Tablespoon |
Directions
Getting Ready
Preheat oven to 400°F (200°C)
Making
In a bowl place chicken breasts, asparagus, cherry tomatoes, shallots,
potatoes and the leaves from 2 sprigs of fresh rosemary plus a the whole sprigs of rosemary and salt.
Drizzle olive oil and toss everything together to full coat.
Put the veg into a cast iron pan and place the chicken and rosemary sprigs on top.
Pour in white wine and cook for 25 to 35 minutes, or until internal temp reaches 165°F (74°C).
Drizzle with balsamic vinegar at the table.
Recipe Summary
Nutrition Facts
Serving size Complete recipe
Calories 980Calories from Fat 55
% Daily Value*
Total Fat 6 g9.2%
Saturated Fat 1 g5%
Trans Fat 0 g
Cholesterol
Sodium 826 mg34.42%
Total Carbohydrates 88 g29.3%
Dietary Fiber 11 g44%
Sugars 21 g
Protein 94 g188%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
