Lemon Garlic Chicken + Veggies Sheet Pan Meal

• servings: 4 servings
• total time: 50 minutes

Ingredients

1 lb small potatoes (chopped into bite-size chunks)

1 lb asparagus (trimmed and chopped in half)

1 ½ lb boneless skinless chicken breast (chopped into chunks)

1 Tablespoon olive oil (for potatoes)

juice of 1 lemon

4 cloves garlic (minced)

3 Tablespoons olive oil

1 Tablespoon maple syrup

1 ½ teaspoon sea salt

1 ½ teaspoon ground pepper

1 teaspoon dried basil

1 teaspoon dried oregano

Directions

Make dressing by combining ingredients in a small bowl and whisking until combined. (lemon juice, minced garlic, 3tbsp olive oil, maple syrup, sea salt, pepper, basil, oregano)

Preheat oven to 400°F and spray large baking sheet with cooking spray or line with parchment paper. Coat potatoes with 3 Tablespoons of the lemon garlic sauce + an additional Tablespoon of olive oil. Roast for 20 minutes.

Meanwhile let chicken chunks marinate in remaining sauce.

Once potatoes have roasted for 20 minutes, toss and place chicken with sauce along with asparagus to the pan. Place pan back in the oven and roast for 15-25 minutes or until chicken is cooked through. Enjoy warm.

This dish stores well in the fridge in an airtight container for up to 5 days. You can reheat in your oven or in the microwave if you’re in a pinch!

Nutrition

• Serving Size: 1 /4 of recipe
• Calories: 456 kcal
• Total Fat: 18 g
• Total Carbohydrate: 40 g
• Dietary Fiber: 5 g
• Total Sugars: 7 g
• Protein: 39 g