Sheet Pan Lemon Butter Chicken and Asparagus
Seasoned chicken breasts topped with butter and lemon and baked with asparagus on one sheet pan for a delicious 20 minute dinner with easy clean-up!
Servings: 6
Ingredients
- 2 tablespoons olive oil
- 3 boneless skinless chicken breasts cut in half
- 1 pound fresh asparagus washed and ends trimmed
- 1 teaspoon sea salt
- 1 teaspoon dried Herbes de Provence or Italian seasoning mix
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- 1 lemon sliced
- 2 tablespoons butter cubed
- Grated Parmesan cheese optional
Instructions
- Preheat oven to 425 degrees
- Line a baking sheet with heavy duty aluminum foil
- Pour olive oil on foil
- Add chicken breasts and asparagus, and coat with olive oil
- Season with sea salt, Herbes de Provence seasoning, pepper and garlic powder
- Place lemon slices over chicken and asparagus
- Bake for 15 minutes, then add butter over chicken and asparagus
- Bake for additional 5 minutes or until chicken reaches internal temperature of 165 degrees, according to a meat thermometer
- Remove from oven, sprinkle with grated Parmesan cheese, and serve immediately
Nutrition
Calories: 160kcal | Carbohydrates: 4g | Protein: 13g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 46mg | Sodium: 488mg | Potassium: 386mg | Fiber: 2g | Sugar: 1g | Vitamin A: 705IU | Vitamin C: 14.4mg | Calcium: 26mg | Iron: 1.9mg