Easy Spring Meals: Sheet Pan Chicken with Asparagus
A light, high-protein sheet pan dinner with roasted chicken breasts and spring asparagus. Bright lemon and garlic flavor, minimal prep, and easy cleanup.
Equipment
- Large Sheet Pan
- Parchment Paper
- Mixing Bowl
- Measuring spoons
- Instant-read thermometer
Ingredients
For the chicken
- 4 boneless skinless chicken breasts
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 1 tsp Italian seasoning
- 1 tbsp olive oil
For the asparagus
- 1 bunch asparagus trimmed
- 1 tbsp olive oil
- 2 cloves garlic minced
- 1 lemon zested; juice of 1/2 lemon for finishing
- salt and black pepper to taste
Optional additions
- 1 cup cherry tomatoes optional
- 1/2 red onion sliced (optional)
- 1 tbsp fresh parsley chopped, for serving
Instructions
- Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease.
- Pat chicken dry. Season with salt, pepper, paprika, and Italian seasoning. Drizzle with 1 tbsp olive oil and rub to coat.
- Arrange chicken on the sheet pan. Add asparagus (and optional tomatoes/onion) to the pan. Drizzle asparagus with 1 tbsp olive oil and toss with minced garlic, lemon zest, salt, and pepper.
- Roast for 22–25 minutes, or until chicken reaches 165°F (74°C) and asparagus is tender-crisp.
- For crisp edges, broil for the last 1–2 minutes (watch closely). Remove from oven and finish with juice of 1/2 lemon and parsley.
Notes
Use similar-sized chicken breasts for even cooking. Start checking temperature around 20 minutes. For meal prep, cool completely before storing. Reheat in the oven at 325°F (160°C) for best texture.