Description
This Sheet Pan Lemon Chicken & Asparagus is a simple, flavorful, and low-carb meal perfect for a weeknight dinner. Everything cooks on one pan for easy cleanup!
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 1 lb asparagus, trimmed
- 2 tablespoons olive oil
- 1 lemon, juiced and zested
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a small bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, and oregano.
- Place chicken thighs and trimmed asparagus on a large baking sheet.
- Pour the olive oil mixture over the chicken and asparagus. Toss to coat everything evenly.
- Season generously with salt and pepper.
- Arrange the chicken and asparagus in a single layer on the baking sheet.
- Bake for 20-25 minutes, or until the chicken is cooked through and the asparagus is tender-crisp.
- Serve immediately.
Notes
- You can substitute chicken breasts for thighs, but adjust baking time to prevent drying out.
- Feel free to add other low-carb vegetables like broccoli or bell peppers.
- For an extra burst of flavor, garnish with fresh parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg