Herb-Crusted Chicken with Roasted Cherry Tomatoes & Asparagus

By AislePrompt Editorial · ·

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 atop a bed of caramelized cherry tomatoes and crisp asparagus for a vibrant, one-pan meal. This Mediterranean-inspired chicken recipe, ready in about 30 minutes, pairs boneless chicken breasts, dried rosemary, dried thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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: 10 min Cook: 20 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 4 boneless chicken breasts dry, then rub with 1 tsp dried rosemary, 1 tsp dried thyme, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat; add chicken and sear for 3 minutes per side until golden brown.
  3. Step 3: Arrange 2 cups cherry tomatoes and trimmed 1 bunch asparagus around chicken, add 1 sliced lemon, and drizzle with 1 tsp olive oil.
  4. Step 4: Transfer skillet to a preheated 400°F oven and roast for 15-18 minutes until chicken reaches 165°F and vegetables are tender-crisp.
  5. Step 5: Remove from oven, let rest for 5 minutes, then serve chicken topped with roasted tomatoes, asparagus, and lemon slices.

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