Description
This Sheet Pan Chicken and Asparagus recipe is great for meal prep. It’s baked on one pan and is ready in less than 30 minutes!
Ingredients
Scale
- 4 chicken cutlets
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp dijon mustard
- 2 cloves garlic minced
- 1 tbsp fresh parsley
- 1 tbsp fresh rosemary
- 1 tsp fresh dill
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tbsp olive oil
- 2 cups baby potatoes, sliced in half
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 lb asparagus
- 1 tsp olive oil
Instructions
- Marinate: Preheat oven to 425 F. In a large bowl, mix olive oil, lemon juice, dijon mustard, garlic, parsley, rosemary, dill and salt & pepper together. Add chicken cutlets and marinate for 10 minutes.
- Bake Potatoes and Chicken: Add baby potatoes to a parchment-lined baking sheet and toss with a bit of olive oil and season with salt, pepper and paprika. Add marinated chicken to the baking sheet. Bake for 20 minutes.
- Bake Asparagus: Trim ends of asparagus. When chicken and potatoes come out at the 20 minute mark, remove chicken, add asparagus to the pan, drizzle with a bit of olive oil and season with more salt & pepper. Bake the potatoes and asparagus altogether for 10 minutes until tender.
Notes
Choose medium-width asparagus stalks so they cook through without getting mushy. Use boneless skinless chicken thighs for a juicier cut of meat. Store leftovers in the fridge for up to 5 days. Reheat in the microwave for 1-2 minutes with a sprinkle of water. Freeze cooked chicken for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 325 kcal
- Sugar: 3 g
- Sodium: 723 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.01 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 29 g
- Cholesterol: 73 mg
Keywords: 30 Minute Dinners, Chicken Breasts, Gluten-Free, High Protein, Meal Prep, Poultry, Sheet Pan Dinners, Spring Recipes, Whole30