Umami Recipes
Umami Recipes

Recipes I Want To Try

Lemon Garlic Chicken + Veggies Sheet Pan Meal

4 servings


50 minutes

total time


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


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!


Serving Size

1 /4 of recipe


456 kcal

Total Fat

18 g

Saturated Fat


Unsaturated Fat


Trans Fat






Total Carbohydrate

40 g

Dietary Fiber

5 g

Total Sugars

7 g


39 g

4 servings


50 minutes

total time
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