Baked Chicken and Roasted Vegetables with Wild Rice

0 Preheat the oven to 375°F.
1 Make the wild rice according to the package instructions.
2 While the rice cooks, place the chicken breast on one of the sheet pans. Rub it with a ½ tablespoon of olive oil and sprinkle it with a ½ teaspoon of the salt.
3 Spread out the cherry tomatoes, asparagus, bell pepper, red onion, and carrots on a separate sheet pan and toss with a ½ tablespoon of olive oil and 1 teaspoon of sea salt. If you don’t have enough room on your sheet pan for all of the veggies, simply split them between 2!
4 Transfer the sheet pans to the oven and bake for 40 minutes, until the tomatoes have burst, the vegetables have wilted, and the chicken is cooked to 165°F.
5 Once the chicken is out of the oven, let it cool slightly, then thinly slice it.
6 Serve the sliced chicken with the roasted veggies and wild rice alongside. Enjoy!