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.
- 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
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!
Serving: 1/4 of recipe | Calories: 456kcal | Carbohydrates: 40g | Protein: 39g | Fat: 18g | Fiber: 5g | Sugar: 7g