Herb roasted chicken breasts are the ultimate meal prep ingredient because you can add them to nearly any dish. We love to serve these chicken breasts on top of a leafy salad, tucked into a sandwich, or alongside pasta with marinara sauce. This recipe makes two chicken breasts, but you can double, triple, or even quadruple this recipe to have a week’s worth of chicken, simply divide the chicken between two Suvie pans and set the top zone to roast for 20 minutes.
Herb Roasted Chicken
- 2 (7 oz) boneless, skinless chicken breasts
- 2 tsp olive oil
- 1 tsp freshly minced thyme or rosemary
1) Pat chicken dry, drizzle with 2 tsp olive oil, and sprinkle evenly with ½ tsp salt, ¼ tsp ground black pepper, and 1 tsp freshly minced thyme or rosemary. Arrange chicken on Suvie roasting rack set inside a Suvie pan. Insert pan into the bottom of your Suvie, input settings, and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Roast at 375° for 18 minutes
Top Zone: Roast at 375° for 0 minutes
2) Remove chicken from Suvie and transfer to a cutting board and allow to rest for 5 minutes before slicing against the grain, dividing between plates, and serving. The chicken should have an internal temp of at least 155˚F before resting. The temperature should continue to rise to the USDA recommended 165˚F.
Nutritional Information per serving (2 servings per recipe): Calories 260, Total Fat 11g, Total Carbohydrates 0g, Total Sodium 1050mg, Total Protein 42g.