Description
Juicy, spice-rubbed chicken breasts roasted over a bed of asparagus and grape tomatoes, finished with a generous layer of freshly grated Parmigiano Reggiano and garnished with fresh basil. A one-pan meal that’s bursting with flavor and texture.
Ingredients
Scale
- 3 chicken breasts
- 1 lb asparagus, trimmed
- 5 oz grape or cherry tomatoes
- 1 cup Parmigiano Reggiano, freshly grated
- 1 tsp paprika
- 1½ tsp salt
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Black pepper, to taste
- ¼ cup olive oil
- Fresh basil leaves, for garnish
Instructions
- Preheat oven to 425°F (220°C). Line a baking tray with parchment paper or lightly grease it.
- In a bowl, mix olive oil, paprika, salt, garlic powder, Italian seasoning, and black pepper. Coat chicken breasts with this mixture.
- Toss asparagus and grape tomatoes with a bit of olive oil, salt, and pepper.
- Place seasoned chicken on one side of the tray, and arrange asparagus and tomatoes on the other side.
- Roast for 20–25 minutes until chicken is golden and cooked through.
- In the last 5 minutes, sprinkle Parmigiano Reggiano over the chicken and veggies. Return to oven until cheese is melted and lightly golden.
- Let chicken rest for 5 minutes before slicing. Garnish with fresh basil leaves and serve warm.
Notes
- For even cooking, lightly pound thicker parts of chicken breasts.
- Don’t overcrowd the pan to allow for proper roasting.
- Use freshly grated Parmigiano for best melt and flavor.
- Add lemon zest or juice just before serving for brightness.
Nutrition
- Serving Size: 1 chicken breast with veggies
- Calories: 380
- Sugar: 3g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 95mg