Sheet Pan Chicken & Asparagus
Culinary Genie
4 servings
20 minutes
20 minutes
289
Chicken & Turkey
A healthy and flavorful one pan dinner ready in 20 minutes…the perfect weeknight meal.
Ingredients
1 pound boneless, skinless chicken breast tenderloins
3 tablespoons extra virgin olive oil, divided
2½ teaspoons Mediterranean Herb Seasoning Blend, divided
1 teaspoon Umami Mushroom Seasoning Blend, divided
⅛ teaspoon sea salt, optional
1 bunch fresh asparagus, trimmed
12 grape tomatoes, cut in half
¼ cup grated Parmesan cheese or vegan Parmesan cheese, optional
Directions
Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper; set aside.
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.
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.
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.
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.
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.