Herb Roasted Chicken Breasts With Pan-Fried Vegetables Recipe

5 from 1 vote

Chicken breast that is neither boring nor dry? Try this green onion herb mixture on your baked chicken, life will never be the same.

Course Main Course

Cuisine American

Keyword chicken, herb, paleo, pan-fried, recipe, roasted, vegetables

Prep Time 15

Cook Time 30

Total Time 45

Servings people

Calories 2488kcal

Cost 10

Preheat oven to 375 F.
In a food processor, combine green onions, garlic, thyme, oregano, salt, and olive oil. Process until puréed.
2 cups green onions, 2 garlic cloves, 3 tbsp. fresh thyme, 3 tbsp. fresh oregano, 1 tsp. salt, 4 tbsp. olive oil
Add ginger, black pepper, and nutmeg to the mixture and continue to process.
2 tbsp. grated ginger, ½ tbsp. ground black pepper, ½ tsp. ground nutmeg
Melt some cooking fat in a skillet over medium-high heat, and brown each chicken breast on both sides for 2 to 3 minutes.
Cooking fat, 4-6 boneless
Lay the chicken breasts on a baking sheet. Spoon herb mixture on top of each chicken breast, and spread so that the chicken is evenly covered.
Cook the chicken, uncovered, for approximately 25 minutes, or until the juices from the meat run clear.
Sprinkle fresh lime juice over the chicken for additional flavor.
Freshly squeezed lime juice
For pan-fried vegetables: In a large skillet over medium heat, allow the cooking fat to melt.
2 tbsp. cooking fat
Add garlic and onion, and cook for a few minutes.
2 garlic cloves, 1 onion
Place asparagus in the pan. Allow cooking for approximately 5-10 minutes, depending on how thick the stalks are. Stir often.
12 asparagus stalks
Once the asparagus starts to become slightly tender, add mushrooms and tomatoes. Continue to cook until mushrooms shrink in size and the asparagus is tender.
1 ½ cups sliced white mushrooms, 10-12 sun-dried tomatoes