Ten Peaks Herb-Crusted Chicken with Alpine Vegetables
Coated in a fragrant herb crust, served atop roasted seasonal vegetables that evoke the layered peaks surrounding Moraine Lake. This Mediterranean one-pot recipe, ready in about 37 minutes, pairs Chicken breasts, Fresh rosemary, and Fresh thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" 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.
Ingredients
- 2 (6 oz each) Chicken breasts, boneless and skinless
- 1 tbsp finely chopped Fresh rosemary
- 1 tsp finely chopped Fresh thyme
- 2 cloves Garlic, minced
- 2 tbsp Olive oil
- 1 cup Asparagus, trimmed
- 1 cup Baby potatoes, halved
- 1/2 cup Zucchini, sliced
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Instructions
- Step 1: Pat chicken breasts dry with paper towels, then rub with 1 tbsp olive oil, minced garlic, rosemary, and thyme until evenly coated.
- Step 2: Heat remaining 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden brown, then transfer skillet to a preheated 400°F (200°C) oven.
- Step 3: Arrange asparagus, potatoes, and zucchini around the chicken in the skillet. Roast for 20-22 minutes until chicken reaches 165°F (74°C) and vegetables are tender with slight browning.
