Sheet Pan Chicken and Asparagus
This Sheet Pan Chicken and Asparagus with lemony potatoes is an easy, delicious Whole 30 approved meal prep recipe that comes together on one pan.
Servings: 4 servings
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 4 cloves garlic minced
- 1 tsp dried (or fresh) parsley
- 1/2 tsp dried rosemary
- 1/2 tsp each salt & pepper
- 1 cup baby potatoes, sliced in half
- 4 chicken cutlets (or 2 chicken breasts sliced in half lengthwise)
- 1 bunch asparagus
Preheat oven to 425 F. In a small bowl, mix olive oil, lemon juice, garlic, parsley and rosemary together.
Add baby potatoes and chicken to a parchment-lined baking sheet and toss with lemon mixture. Bake for 15 minutes.
Meanwhile, trim ends of asparagus. When chicken and potatoes come out at the 15 minute mark, add asparagus to the pan and bake the chicken, potatoes and asparagus altogether for 8-10 minutes until tender.
Serve and enjoy! Chicken can be sliced and everything can be divided among meal prep bowls.
Calories: 238kcal | Carbohydrates: 14g | Protein: 29g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 65mg | Sodium: 213mg | Potassium: 152mg | Fiber: 3g | Sugar: 2g | Vitamin A: 550IU | Vitamin C: 7.4mg | Calcium: 20mg | Iron: 2.9mg