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MealDinnerWeeknightHalalChickenChickenLow-SugarHigh-ProteinKetoUnder 1 HourUnder 45 MinutesDate NightBakingEasyLow-CarbHealthyGluten-FreeDairy-FreeComfort FoodNorth American

Tomato Pesto Parchment-baked Chicken

featured in Parchment-Baked Chicken 4 Ways

It's a full meal all in one easy to clean up package. From sauce to sides this parchment baked chicken is the weeknight recipe you've been looking for.

Alix Traeger
Tasty Team
95% would make again
Total Time

45 minutes

45 min

Prep Time

15 minutes

15 min

Cook Time

30 minutes

30 min

Tomato Pesto Parchment-baked Chicken
Total Time

45 minutes

45 min

Prep Time

15 minutes

15 min

Cook Time

30 minutes

30 min

Ingredients

for 1 serving

  • parchment paper, or aluminium foil, 12x18 inches (30.5 x 46 cm)
  • 1 chicken breast
  • 5 oz asparagus (140 g)
  • 1 roma tomato, sliced
  • 2 tablespoons pesto
  • 1 tablespoon olive oil
  • salt, to taste
  • pepper, to taste

Nutrition Info

  • Calories 491
  • Fat 25g
  • Carbs 12g
  • Fiber 4g
  • Sugar 4g
  • Protein 54g

Estimated values based on one serving size.

Preparation

  1. Preheat oven to 400°F (200°C).
  2. Fold the parchment paper in half, then open up.
  3. Trim the ends of the asparagus and lay them on one half of the parchment paper.
  4. Drizzle on oil and sprinkle on salt and pepper.
  5. Lay the chicken on the asparagus, season with salt and pepper, and spread on the pesto. Top with tomato slices.
  6. Fold the parchment paper over the chicken, and cinch the paper together by folding it over itself along the edges.
  7. Bake for 25-30 minutes or until internal temperature of chicken reaches 165˚F (75˚C).
  8. Enjoy!
  9. Busy? Plan your meals for the week using our exclusive meal planner tool in the Tasty app. Download now and get organized.

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Tomato Pesto Parchment-baked Chicken