Easy prep, easy clean up ... need we say more? This chicken dinner is the perfect option for a quick, healthy weeknight meal.
10 brussel sprouts, halved
1 basket of cherry tomatoes, halved
1 bunch of asparagus, trimmed and halved
1 tbsp. olive oil
1 tsp salt
2 boneless, skinless chicken breasts
For the Marinade
2 tbsp. fresh parsley, chopped
1 clove garlic, chopped
1 tbsp. honey
1 tbsp. Dijon Mustard
1 tbsp. apple cider vinegar
2 tbsp olive oil
Preheat the oven to 350 degrees. Line a baking tray with parchment paper.
Place the brussel sprouts, cherry tomatoes, and asparagus on the baking tray. Drizzle with 1 tbsp. olive oil and season with salt.
Combine all the marinade ingredients into a small bowl and whisk until everything is combined and smooth.
Add the two chicken breasts to the center of the baking tray and spoon (or brush) the marinade all over the chicken.
Place the tray in the oven and bake for 30-35 minutes, or until the chicken is cooked through and the vegetables are just a little golden brown.