Directions

1. Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper; set aside.

2. In large bowl, combine chicken tenderloins, 1 tablespoon olive oil, 1 teaspoon Mediterranean Herb Seasoning Blend, ½ teaspoon Umami Mushroom Seasoning Blend and salt, if desired. Toss to coat. Place on baking sheet. Bake 7 minutes.

3. Meanwhile in large bowl, combine asparagus, 1 tablespoon olive oil, 1 teaspoon Mediterranean Herb Seasoning Blend and ¼ teaspoon Umami Mushroom Seasoning Blend. Toss to coat; set aside.

4. In medium bowl, combine tomatoes, remaining 1 tablespoon olive oil, remaining ½ teaspoon Mediterranean Herb Seasoning Blend and remaining ¼ teaspoon Umami Mushroom Seasoning Blend. Set aside.

5. Remove chicken from oven and then from baking sheet; set chicken aside. Place asparagus on baking sheet in a single layer. Top with chicken. Top chicken with tomatoes and sprinkle with Parmesan cheese.

6. Bake until internal temperature of chicken reaches 165°F on an instant-read food thermometer and asparagus is crisp-tender or desired doneness, about 7 minutes.