Recipe Review – Sheet Pan Lemon Chicken and Asparagus

Note: these recipe reviews are my way of sharing recipes from other food bloggers and dietitians that I have tried myself and love!  The image(s) on this page are from my version.

Check out why I love this recipe below, as well as any tips or suggestions to boost the recipe’s nutritional content (as applicable), then scroll to the bottom of the post for the link to the full recipe from the source. Enjoy! 

Sheet Pan Lemon Chicken and Asparagus

I love this Sheet Pan Lemon Chicken and Asparagus recipe from Well Plated. Using a sheet pan cuts down on time needed to do dishes, and including both asparagus and mini potatoes with the lemon chicken keeps this dish balanced. Bake it in the oven or toss it on the BBQ for a simple weeknight meal.

This recipe only takes a couple of steps. To make, you’ll add potatoes to a sheet pan with oil and seasoning and roast while you prep the remaining ingredients. The chicken and asparagus will be seasoned together then added to the same pan.

This mixture cooks for about 40 minutes, until chicken is fully cooked and you can pierce the potatoes with a fork. Simple and delicious!

What you’ll need:

  • 1 lb mini red potatoes

  • 3 tbsp olive oil

  • 2 tbsp fresh rosemary (we used dried)

  • 1 tsp kosher salt

  • 1/2 tsp black pepper

  • 2 lbs thin asparagus

  • 1 1/2 lbs boneless skinless chicken breast

  • 1 tsp garlic powder

  • 1 large lemon

Makes 4 servings

Ready in 50 minutes

Want to make it? Click the link for the full recipe ? Sheet Pan Lemon Chicken and Asparagus Recipe from Well Plated

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