Lemon Herb Chicken and Asparagus Sheet Pan Dinner
Lemon Herb Chicken and Asparagus is an easy sheet pan dinner that is healthy, delicious, and ready in about an hour with very little prep.
Servings: 4 servings
Ingredients
- 1 1/2 pounds Boneless skinless chicken breasts about 2 large or 4 small filets
- 1 bunch Thin asparagus about 3/4-1 pound
- 2 Lemons
- 3 tablespoons Olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon Fresh ground black pepper
- Olive oil for drizzling
- Salt to taste
Instructions
- In a zip-top bag, pound thicker chicken breasts to even thickness. Cut in half if desired. *If using filets, pounding isn't needed.
- In a small bowl combine 3 tablespoons olive oil, Italian seasoning and juice from one lemon. Pour into bag with the chicken and massage to coat. Marinate in the refrigerator for 30 minutes to an hour. *Can skip the marinating time if in a hurry.
- Preheat oven to 400 degrees F. Arrange chicken in the center of a large sheet pan and sprinkle with salt and pepper on both sides. Bake for 15 minutes.
- Take pan out of the oven. Slide chicken to one side of the sheet pan and arrange asparagus on the other side. Drizzle asparagus with olive oil (about a tablespoon or so) and squeeze juice from half a lemon over the asparagus. Sprinkle with salt, then toss gently to coat using tongs since the pan will be hot.
- Bake for another 10-12 minutes or until chicken is cooked through (165 degrees F) and asparagus is crisp-tender (soft, but still has a bite to it). Remove from the oven and cover with foil. Let chicken rest, covered, for 5 minutes before serving.
Nutrition
Calories: 321kcal | Carbohydrates: 9g | Protein: 39g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 109mg | Sodium: 491mg | Potassium: 876mg | Fiber: 4g | Sugar: 3g | Vitamin A: 694IU | Vitamin C: 35mg | Calcium: 51mg | Iron: 3mg
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