Pan Roasted Chicken Breast with Vegetables - 4K

LeGourmetTV's picture

Feb. 08, 2016

An easy one pan weeknight meal!


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


Getting Ready

Preheat oven to 400°F (200°C) 


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

Difficulty Level: Easy

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


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