one pan honey lemon chicken asparagus

Name: one pan honey lemon chicken asparagus
Ingredients: Olive oil cooking spray; 4 chicken breasts, boneless and skinless; Salt, to season; ⅓ cup lemon juice, freshly squeezed; ¼ cup honey; 1 tbsp low sodium soy sauce (optional for added flavour); 1 tbsp garlic, finely chopped; 2 tbsp parsley, fresh chopped, divided; 1 tsp salt, (or more to your tastes); ½ tsp cracked black pepper, to taste; 4 bunches asparagus (37-40 spears), woody ends removed; 1 lemon, sliced to garnish

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one pan honey lemon chicken asparagus is the ultimate sheet pan meal, perfect for meal preps or for lunch and dinner!

This One Pan Honey Lemon Chicken is so easy to prepare, its a matter of throwing everything onto a baking sheet and letting the oven do the work for you!

CategoryMain Dish

Yields1 Serving

Olive oil cooking spray

4 chicken breasts, boneless and skinless

Salt, to season

⅓ cup lemon juice, freshly squeezed

¼ cup honey

1 tbsp low sodium soy sauce (optional for added flavour)

1 tbsp garlic, finely chopped

2 tbsp parsley, fresh chopped, divided

1 tsp salt, (or more to your tastes)

½ tsp cracked black pepper, to taste

4 bunches asparagus (37-40 spears), woody ends removed

1 lemon, sliced to garnish

Arrange oven shelf to the middle of your oven. Preheat oven 200°C | 400°F. Line a baking sheet with foil or parchment paper and spray with nonstick cooking oil spray. Arrange chicken on the sheet and season with salt; set aside.

Combine together the lemon juice, honey, soy sauce, garlic, half of the parsley, salt and pepper. Pour three quarters of the honey lemon mixture over the chicken. Arrange the lemon slices over the top. Season with extra salt and pepper, if desired.

Cover with foil and bake for 20 minutes, or until the chicken is cooked through. Uncover, arrange the asparagus around the chicken. Pour the remaining honey lemon mixture over the asparagus; season the asparagus with salt and pepper. Return to the oven to grill or broil until the chicken is golden and the asparagus is cooked. Garnish with the remaining parsley.

Serve with a side of rice or potatoes.

Ingredients