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–+ servings

One Pan Asparagus and Chicken

Course Main Dish
Cuisine American, Gluten Free
Keyword Easy, Fall, Lean protein, Low carb, Quick, Spring, Summer
Cooking Method Sheet Pan Meals
Condition Diabetes, Gluten Free, Heart Health, Low Sodium, Nut Free, PCOS
Servings 6 servings

Ingredients

  • 1-1/2 lbs chicken boneless skinless breasts or tenders
  • 3 lemon
  • 1 tbsp garlic minced
  • 5 tbsp unsalted butter separated and melted
  • 1 tbsp lemon pepper seasoning
  • 1 lb asparagus
  • olive oil
  • 1/2 tsp garlic salt
  • parsley fresh

Instructions

  • Preheat the oven to 400°F. Line a large sheet pan with tin foil and set aside.
  • Butterfly chicken breasts.
  • In a bowl mix 1-2 teaspoons lemon zest, 4-5 tablespoons lemon juice, minced garlic, and 5 tablespoons melted butter. Remove 4 tablespoons of this mixture and set aside.
  • Dip chicken in mixture and place chicken on sheet pan. Sprinkle lemon pepper seasoning over chicken.
  • Bake in preheated oven for 10 minutes and remove.
  • Flip the chicken to the other side.
  • Place the asparagus next to the tenders and drizzle with olive oil, garlic salt and pepper.
  • Place lemon slices over the chicken.
  • Return to the oven and bake for another 10-12 minutes or until the internal temperature of the chicken has reached 165°F.
  • Remove from the oven and top with the reserved mixture and fresh parsley.

Nutrition

Carbohydrates: 9g | Protein: 10g | Fat: 16g | Sodium: 31mg | Potassium: 312mg | Fiber: 3g