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Roasted chicken breast with cherry tomatoes & asparagus

Make this recipe for one in a snug-fitting baking dish or to save on washing-up, a little tinfoil tray.

Nutritional Information (amount per serving)

Calories
406kcal
Carbs
9.8g
Sugar
9.2g
Fat
19.3g
Saturates
3.3g
Protein
39.1g

Serves 1   Approx time: 40   Difficulty: super easy

Ingredients

  • 1 higher-welfare chicken breast
  • 8 sticks asparagus, trimmed
  • 6 cherry tomatoes
  • 2 sprigs rosemary
  • 1 pinch sea salt
  • 1 pinch freshly ground black pepper
  • olive oil
  • white wine
  • balsamic vinegar
 

Method

Preheat the oven to 200°C/400°F/gas 6. Put 1 chicken breast, with its skin left on, in a bowl. Add 8 trimmed sticks of asparagus, 6 halved cherry tomatoes and the leaves from 1 sprig of fresh rosemary plus a whole sprig of rosemary as well. Toss everything together with a pinch of sea salt and freshly ground black pepper and a drizzle of olive oil. Put the veg into a tinfoil tray and place the chicken and rosemary sprig on top. Season well. Add some white wine and cook in the middle of the oven for 25 to 35 minutes. Serve drizzled with balsamic vinegar.

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