Lemon Garlic Chicken + Veggies Sheet Pan Meal
A quick and easy lemon garlic chicken sheet pan meal that combines chicken, asparagus and potatoes all in a light lemon garlic sauce. Perfect for busy weeknights. Gluten-free + diary-free.
Servings: 4
Ingredients
- 1 lb small potatoes chopped into bite-size chunks
- 1 lb asparagus trimmed and chopped in half
- 1 ½ lb boneless skinless chicken breast chopped into chunks
- 1 Tablespoon olive oil for potatoes
Lemon Garlic Sauce
- juice of 1 lemon
- 4 cloves garlic minced
- 3 Tablespoons olive oil
- 1 Tablespoon maple syrup
- 1 ½ teaspoon sea salt
- 1 ½ teaspoon ground pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
Instructions
- Make dressing by combining ingredients in a small bowl and whisking until combined.
- Preheat oven to 400°F and spray large baking sheet with cooking spray or line with parchment paper. Coat potatoes with 3 Tablespoons of the lemon garlic sauce + an additional Tablespoon of olive oil. Roast for 20 minutes.
- Meanwhile let chicken chunks marinate in remaining sauce.
- Once potatoes have roasted for 20 minutes, toss and place chicken with sauce along with asparagus to the pan. Place pan back in the oven and roast for 15-25 minutes or until chicken is cooked through. Enjoy warm.
- This dish stores well in the fridge in an airtight container for up to 5 days. You can reheat in your oven or in the microwave if you’re in a pinch!
Nutrition
Serving: 1/4 of recipe | Calories: 456kcal | Carbohydrates: 40g | Protein: 39g | Fat: 18g | Fiber: 5g | Sugar: 7g