Chicken with garlic potatoes and asparagus
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 410, total fat 18 G., saturated fats 5 G., proteins 37 G., carbohydrates 25 G., fiber 6 G., cholesterol 80 mg, sodium 520 mg, sugar 0 G.
Calories 410, total fat 18 G., saturated fats 5 G., proteins 37 G., carbohydrates 25 G., fiber 6 G., cholesterol 80 mg, sodium 520 mg, sugar 0 G.
Chicken breast is baked on a single baking sheet with potatoes, garlic, asparagus, and grape tomatoes. A couple of minutes before it's ready, everything is sprinkled with grated Parmesan and parsley and grilled until the vegetables and chicken are coated with a light, cheesy, herby crust. The chicken and vegetables are incredibly juicy, and the baked potato is incredibly flavorful. A great idea for a Sunday family dinner!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g potatoes, cut into 2.5 cm pieces.
- 1 head of garlic, cloves peeled
- 3 tablespoons extra-virgin olive oil
- 4 boneless, skinless chicken breasts (about 170g each)
- 1 bunch medium asparagus (about 450g), tough ends trimmed and stalks halved
- 2 cups grape tomatoes
- 0.5 cup grated Parmesan (about 30 g)
- 1/4 cup chopped fresh parsley
- 2 tsp finely grated lemon zest
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Cooking the dish according to the recipe:
- Place a rimmed baking sheet on the bottom rack of the oven and preheat the oven to 425°F (220°C). Toss the potatoes and garlic cloves in a bowl with 1 tablespoon olive oil, 1/4 teaspoon salt, and freshly ground black pepper; set aside.
- Sprinkle the chicken with 1/2 teaspoon salt and a few turns of the black pepper grinder. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken; cook until browned, 1 1/2 to 2 minutes per side. Transfer to a hot baking sheet. Arrange the potatoes and garlic around the chicken; do not wash the bowl. Bake until the chicken is cooked through, about 5 minutes. Transfer the chicken to a plate and cover with foil; leave the potatoes and garlic on the baking sheet.
- Add the asparagus and tomatoes to the same bowl; toss with the remaining 1 tablespoon olive oil and 1/4 teaspoon salt. Place on a baking sheet along with the potatoes. Bake until the vegetables are tender and the tomatoes are beginning to burst, 13 to 15 minutes.
- Remove the baking sheet from the oven and set the oven to broil. In a small bowl, combine the Parmesan, parsley, and lemon zest. Transfer the chicken to the vegetables and sprinkle with the Parmesan mixture. Grill until golden brown, 1-2 minutes.
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