Herb-Crusted Chicken with Roasted Asparagus

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Coated in a fragrant herb crust, served alongside tender asparagus spears for a light yet satisfying meal that supports balanced energy levels. This Mediterranean-inspired chicken recipe (whole30), ready in about 30 minutes, pairs chicken breasts, fresh parsley, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 1, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 1 Mediterranean cuisine 380 cal/serving

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Ingredients

6 oz chicken breasts
2 tbsp fresh parsley
1 tbsp fresh rosemary
1 tsp dried oregano
1/2 tsp garlic powder
1 tbsp olive oil
1 cup asparagus
1/4 tsp salt
pinch pepper

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Instructions

Step 1: Preheat oven to 400°F (200°C). Pat 6 oz boneless, skinless chicken breasts dry with paper towels and season with 1/4 tsp salt and a pinch of pepper.
Step 2: In a small bowl, combine 2 tbsp chopped fresh parsley, 1 tbsp chopped fresh rosemary, 1 tsp dried oregano, and 1/2 tsp garlic powder. Rub the mixture evenly over both sides of the chicken breasts.
Step 3: Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Add the chicken and cook for 3 minutes per side until golden brown. Transfer the skillet to the oven and roast for 12-15 minutes until the chicken reaches 165°F (74°C) on an instant-read thermometer.
Step 4: Toss 1 cup asparagus spears with 1/2 tsp olive oil and 1/4 tsp salt. Place on a baking sheet and roast for 10-12 minutes until tender and slightly charred.