Description
A simple, one-pan meal featuring chicken and asparagus seasoned with lemon.
Ingredients
Scale
- 1.5 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 lb asparagus, trimmed
- 3 tablespoons olive oil
- 2 lemons, juiced and zested
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a medium bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, salt, and pepper.
- Add the cut chicken pieces to the bowl and toss to coat them evenly with the marinade.
- Place the marinated chicken pieces on one half of the prepared baking sheet.
- Add the trimmed asparagus to the remaining half of the baking sheet. Drizzle with any remaining marinade from the bowl, tossing lightly to coat the asparagus.
- Bake for 15 to 20 minutes, or until the chicken is cooked through and the asparagus is tender-crisp.
- Serve immediately.
Notes
- You can substitute broccoli or green beans for the asparagus.
- For extra flavor, add a pinch of red pepper flakes to the marinade.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2
- Sodium: 350
- Fat: 14
- Saturated Fat: 3
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 6
- Fiber: 2
- Protein: 42
- Cholesterol: 110
Keywords: sheet pan, lemon chicken, asparagus, easy dinner, one pan meal, chicken recipe