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One Pan Chicken Asparagus: A Quick and Healthy Delight

One Pan Chicken Asparagus
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This one-pan chicken and asparagus recipe is a quick and healthy dinner option that requires minimal effort and cleanup. Enjoy succulent chicken paired with vibrant asparagus and a savory sauce, all cooked in just one pan!

Ingredients

  • Boneless, Skinless Chicken Breasts or Thighs
  • Fresh Asparagus Spears
  • Olive Oil
  • Garlic (freshly minced)
  • Lemon (zest and juice)
  • Dried Oregano
  • Dried Thyme
  • Red Pepper Flakes
  • Salt
  • Freshly Ground Black Pepper
  • Cherry Tomatoes (optional)
  • Thinly Sliced Bell Peppers (optional)
  • Small Cubed Potatoes (optional)
  • Chicken Broth (non-alcohol alternative)
  • Vegetable Broth (non-alcohol alternative)
  • Apple Cider Vinegar (non-alcohol alternative)

Instructions

  1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or foil.
  2. Prepare the chicken by cutting it into roughly 1.5-2 inch pieces or butterflying thick breasts for even cooking. Pat the chicken dry with paper towels.
  3. Snap off the woody ends of the asparagus and prepare any other quick-cooking vegetables like cherry tomatoes or bell peppers.
  4. In a large bowl or directly on the baking sheet, toss the chicken, asparagus, and other veggies with minced garlic, olive oil, lemon zest, oregano, thyme, red pepper flakes, salt, and black pepper until everything is well coated.
  5. Spread the chicken and asparagus in a single layer on the baking sheet to avoid overcrowding. Roast in the preheated oven for 18-25 minutes, stirring halfway through for even browning.
  6. Check for doneness by ensuring the chicken reaches an internal temperature of 165°F (74°C) and the asparagus is tender-crisp. Squeeze fresh lemon juice over the dish and sprinkle with fresh parsley if desired before serving.

Notes

    Nutrition

    Find it online: https://quizsavor.com/one-pan-chicken-asparagus/

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