13 April, 2020
Sheet Pan Chicken and Asparagus
Posted in : MAIN DISHES
by : Admin
4 boneless skinless chicken breasts, pounded to even 1-inch thickness
3 tablespoons olive oil divided
1 1/2 teaspoons salt, or to taste
1 teaspoon cracked black pepper, or to taste or 1/4 teaspoon ground black pepper
1 1/2 teaspoon garlic powder
3 teaspoons Italian herb blend seasoning or 3/4 teaspoon each dried basil, thyme, oregano, and parsley
1 pound asparagus, ends trimmed
2-3 tablespoons grated parmesan cheese
Preheat oven to 375 degrees and lightly grease a rimmed baking sheet.
Stir together salt, pepper, garlic powder, Italian seasoning blend.
Arrange chicken and asparagus in a single layer on the baking sheet.
Drizzle olive oil over the asparagus and the chicken. Toss in the oil to coat.
Season chicken and asparagus all over with the herb mixture.
Squeeze fresh lemon juice over the chicken and asparagus. (For added flavor and visual appeal you can layer thin lemon slices between the asparagus spears) Sprinkle parmesan over the asparagus.
Bake for 15-20 minutes until asparagus is tender and chicken is cooked through. Serve immediately.