This chicken and roasted veggie dinner (served alongside wild rice) is so simple, healthy, and really, really yummy.
Author:Cassy Joy Garcia
Total Time:1 hour
Method:Oven and Stovetop
1 cup dried wild rice
1 ½ pounds boneless, skinless chicken breasts
1 tablespoon extra-virgin olive oil, divided
1 ½ teaspoons fine sea salt, divided
1 pint cherry tomatoes
1 bunch asparagus, ends trimmed
1 yellow bell pepper, core removed and cut into ½-inch cubes
½ red onion, roughly chopped
2 carrots, peeled and cut into coins
Preheat the oven to 375°F.
Make the wild rice according to the package instructions.
While the rice cooks, place the chicken breast on one of the sheet pans. Rub it with a ½ tablespoon of olive oil and sprinkle it with a ½ teaspoon of the salt.
Spread out the cherry tomatoes, asparagus, bell pepper, red onion, and carrots on a separate sheet pan and toss with a ½ tablespoon of olive oil and 1 teaspoon of sea salt. If you don’t have enough room on your sheet pan for all of the veggies, simply split them between 2!
Transfer the sheet pans to the oven and bake for 40 minutes, until the tomatoes have burst, the vegetables have wilted, and the chicken is cooked to 165°F.
Once the chicken is out of the oven, let it cool slightly, then thinly slice it.
Serve the sliced chicken with the roasted veggies and wild rice alongside. Enjoy!
Keywords: baked chicken breast with roasted vegetables