Description
This Sheet Pan Chicken and Asparagus is an easy, flavorful, and healthy dinner! The chicken turns out perfectly tender and juicy, while the asparagus brings a fresh, vibrant flavor to the dish.
Ingredients
Scale
Chicken:
- 3 Chicken breasts
- 1 1/2 tbsp avocado or olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp paprika
- 1/2 tsp herbes de provance
Asparagus:
- 1 bunch of asparagus
- 2tbsp butter
- Juice of 1 lemon
- 1/4 tsp salt
- Pinch of black pepper
- 1 tsp minced garlic
Instructions
- Preheat oven to 425F. Line a baking sheet with aluminum foil and spray with oil.
- Combine chicken, oil and spices in a gallon baggie or bowl. Thoroughly coat the chicken breast with oil and herbs. Arrange the chicken breast on one half of the baking sheet. Cook for 12 minutes.
- While chicken breast is cooking, wash the asparagus and snap off the woody ends. In a bowl or baggie combine asparagus, melted butter, lemon juice, salt, pepper, and garlic.
- Remove baking sheet from oven.
- Flip the chicken breasts over and add the asparagus to the remaining half of the baking sheet.
- Return baking sheet to oven and cook for an additional 10 minutes.
- After 10 minutes the asparagus will be cooked. Check the internal temperature of your chicken breast. Depending on the thickness of your chicken breasts you may need to cook it for an additional 2-3 minutes until it reaches 165F