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+ servings
A sheet pan with roasted potatoes, seasoned chicken breasts, and asparagus on top.
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4.71 from 71 votes

Sheet Pan Chicken and Asparagus {Whole30 Recipe}

This Sheet Pan Chicken and Asparagus recipe is great for meal prep. It’s Whole30 approved and is ready in less than 30 minutes!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 238kcal

Ingredients

  • 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

Instructions

  • 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.

Video

Notes

Choose medium-width asparagus stalks so they cook through without getting mushy.
Trim the bottoms off each asparagus spear.
Use boneless skinless chicken thighs for a juicier cut of meat.
Store any leftovers in the fridge for up to 5 days. Sprinkle some water over top of the chicken then reheat in the microwave for 1-2 minutes.
Freeze the cooked chicken for up to 3 months. Thaw in the fridge overnight then follow the reheating instructions.

Nutrition

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