Ingredients Jump to Instructions ↓

  1. 4 chicken breasts

  2. 6 rosemary sprigs

  3. 24 asparagus stalks - prep: hold asparagus at each end, and snap 'in half' so it breaks naturally. Keep the tip and discard the bottom end.

  4. 32 cherry tomatoes , halved

  5. 2 tbsp olive (divided into 41/2 tbsp) salt and pepper

Instructions Jump to Ingredients ↑

  1. How to make it Place into a bowl with a lid 1 chicken breast, .5tbsp olive oil, 6 asparagus tips, 8 cherry tomatoes (16 halves), one sprig rosemary (pulled from the stem and torn or cut to pieces), a dash of salt and pepper. Put the lid on the bowl and shake to mix. Place everything into tin foil, lay one full sprig of rosemary on top of the chicken and seal. Repeat for all breasts. If cooking in the oven, bake at 350 until chicken is done, about 25 minutes. Or cook on the grill until chicken is done.


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