Juicy Tender Chicken breasts with Asparagus
Upgrade your next chicken breast dinner using this flavor packed cilantro marinade. Add asparagus to make it a one pan recipe.
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Servings: 4 People
Calories: 670kcal
Equipment
- 1 mini food processor We love to use the cuisnart
- 1/4 sheet pan
- wood cutting board
Ingredients
- 3 pounds chicken breasts skin-on and bone in. About 4 breasts
For the marinade:
- 1 medium onion peeled and chopped
- 3-4 scallions trimmed and chopped roughly
- 1 bunch cilantro roughly chopped
- 8-10 garlic cloves peeled
- 2 limes zested and juiced
- 3-4 tbsps extra virgin olive oil
- 2 tsps ground cumin
- 1 tsp red pepper flakes
- 2 tsps kosher salt
- 1 tsp freshly ground black pepper
For the asparagus:
- 2 bunch organic asparagus trim off tougher stems
- 1 - 1 1/2 tbsps extra virgin olive oil
- Optional: 1/4 teaspoon red pepper flakes
- 1/8 Tsp kosher salt
- 1/8 Tsp freshly ground black pepper
For the roasted tomato sauce:
- 5 vine ripened tomatoes quartered
- 5-6 garlic cloves roughly chopped
- 1 small yellow onion peeled and roughly chopped
- 1/2 cup packed cilantro chopped
- 1/8 tsp kosher salt plus more to season the finished sauce if needed
- 1/4 tsp chipotle pepper powder or flakes
- 1/8 tsp freshly ground black pepper
- 2 tbsps extra virgin olive oil
Instructions
MAKE THE MARINADE:
- Dump all the marinade ingredients into a mini food processor or blender. Process until finely minced and blended.
SEASON CHICKEN BREASTS:
- Score each chicken breast on the skin side 2 to 3 cuts no more than 1/8 inch.
- Add chicken to a bowl. Dump all the marinade on the chicken. Mix to coat the chicken thoroughly. Set aside for 30 minutes or up to 2 hours.
Preheat oven 425F/218C degrees
MAKE THE ROASTED TOMATO SAUCE:
- Add all the roasted tomato sauce ingredients to a sheet pan lined with parchment paper. Mix to coat the ingredients with the olive oil.Spread the tomatoes in a single layer.
- Roast in the preheated oven for 15 to 20 minutes until the tomatoes starts to brown around the edges. Remove and set aside to cool slightly. Once cool, puree in a mini food processor. Taste for seasoning and adjust as necessary.
LET'S ROAST THE CHICKEN:
- On a half sheet pan lined with parchment paper, add the chicken breasts. Pour the marinade from the bowl all over the breasts.
- Roast in the preheated oven for 30 minutes.Note: For larger chicken breasts the cook time will be longer -add another 5 to 10 minutes.
- While the chicken is roasting, season the asparagus with the asparagus ingredients.
- Remove the chicken from the oven at the 30 minute time and add the asparagus around the breasts.
- Return the chicken and asparagus sheet pan to the oven and roast 8 to 10 minutes until the asparagus are al dente and the chicken is 160F/71C-165F/74C degrees.
- Serve the chicken breasts and asparagus with the roasted tomato sauce.
Video
Nutrition
Calories: 670kcal | Carbohydrates: 28g | Protein: 81g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.04g | Cholesterol: 218mg | Sodium: 1733mg | Potassium: 2309mg | Fiber: 9g | Sugar: 11g | Vitamin A: 3630IU | Vitamin C: 57mg | Calcium: 153mg | Iron: 8mg