/Herb Roasted Chicken Breasts With Pan-Fried Vegetables

Herb Roasted Chicken Breasts With Pan-Fried Vegetables

Nothing beats fresh thyme and oregano on chicken breasts, except for dried when you cannot just go out and nip it from the garden or store. In this case, you are going to make an herb mixture with a generous amount of green onions and olive oil to spoon over the browned chicken breasts before turning to the oven to complete the dish. The choice is yours, don’t sweat the small stuff.

Rather invest your energy in hunting for the best asparagus you can find. Keep in mind that size does not matter, as it is not the best indicator of either quality or flavor. What you should be looking for, however, is firm spears with closed tips. Avoid stalks that appear woody at all costs. If your stalks do happen to have woody ends, simply chop them off before cooking. Asparagus does not last long out of the ground, so make sure to consume it right away. If you need to wait a day, or two, you can refrigerate asparagus stalks, standing them in a bowl of water. Fresh asparagus is worth the extra care cause it tastes great and adds a splash of nourishing spring green to your meal as it provides you with fiber, folate and essential vitamins.

Meat and vegetables may be considered a stand-alone dish, however, we have been known to serve this with zesty sweet potatoes or a colorful balsamic tomato and onion salad from time to time.

Herb Roasted Chicken Breasts With Pan-Fried Vegetables Recipe

Serves: 4Prep: 15 minCook: 30 min

Values are per portion. These are for information only & are not meant to be exact calculations.


  • 4-6 boneless, skinless chicken breasts
  • 2 cups green onions, chopped
  • 2 garlic cloves, minced
  • 3 tbsp. fresh thyme, chopped
  • 3 tbsp. fresh oregano, chopped
  • 1 tsp. salt
  • 4 tbsp. olive oil
  • 2 tbsp. grated ginger
  • 1/2 tbsp. ground black pepper
  • 1/2 tsp. ground nutmeg
  • Cooking fat
  • Freshly squeezed lime juice

Pan-fried Vegetable Ingredients

  • 12 asparagus stalks, woody ends chopped
  • 1 1/2 cups sliced white mushrooms
  • 10-12 sun-dried tomatoes, chopped
  • 1 onion, sliced
  • 2 garlic cloves, minced
  • 2 tbsp. cooking fat
  • Salt and pepper to taste


  1. Preheat oven to 375 F.
  2. In a food processor, combine green onions, garlic, thyme, oregano, salt, and olive oil. Process until puréed.
  3. Add ginger, black pepper and nutmeg to the mixture and continue to process.
  4. Melt some cooking fat in a skillet over medium-high heat, and brown each chicken breast on both sides for 2 to 3 minutes.
  5. 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.
  6. Cook the chicken, uncovered, for approximately 25 minutes, or until the juices from the meat runs clear.
  7. Sprinkle fresh lime juice over the chicken for additional flavor.
  8. For pan-fried vegetables: In a large skillet over medium heat, allow cooking fat to melt.
  9. Add garlic and onion, cook for a few minutes.
  10. Place asparagus in the pan. Allow to cook for approximately 5-10 minutes, depending on how thick the stalks are. Stir often.
  11. Once the asparagus starts to become slightly tender, add mushrooms and tomatoes. Continue to cook until mushrooms shrink in size and asparagus is tender.

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