Prep time
5min
Cook time
25min
Calories
357
Serves
4
Ingredients
- ¼ cup olive oil
- 4 medium (4 oz) boneless, skinless chicken breasts
- 8 baby potatoes, halved
- 1 lb asparagus
- 1 can (8 oz) tomato sauce
- 1 tbsp onion flakes
- 1 tsp garlic powder
- 2 tbsp fresh basil (or 1 tbsp dried basil)
- Salt and pepper to taste
Nutrition
- Total fat: 18g
- Saturated fat: 2g
- Sodium: 431mg
- Total carbs: 21g
- Total sugar: 5g
- Fiber: 4g
- Protein: 30g
Instructions
- Preheat oven to 425℉/218℃.
- Mix the tomato sauce, onion flakes, garlic powder, chopped basil leaves, 1 tbsp oil, and salt/pepper to make the sauce.
- Drizzle 1 tbsp olive oil evenly on a baking sheet. Place the chicken and potato halves on the baking sheet, drizzling half of the remaining oil over the potatoes. Brush ½ the sauce over the chicken. Bake for 15 minutes.
- Remove from oven and add the asparagus and drizzle the remaining oil on top and season to taste with salt and pepper. Add any remaining sauce to the chicken and top with extra basil if desired.
- Bake for about 10 minutes more, or until juices run clear when cutting into chicken.
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How to meal prep
Fitmate facts
- Chicken is high in protein which is good for keeping you full.
- Potatoes and asparagus are high in fiber and important nutrients.
