Lemon Garlic Chicken + Veggies Sheet Pan Meal

PREP TIME:10 minutes

COOK TIME:40 minutes

TOTAL TIME: 50 minutes

SERVINGS:4

Ingredients  

450g small potatoes, chopped into bite-size chunks (or opt for sweet potato)

450g asparagus, trimmed and chopped in half (or any greens)

680g boneless skinless chicken breast, chopped into chunks

1 Tablespoon olive oil, for potatoes

LEMON GARLIC SAUCE

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

Instructions 

Make dressing by combining ingredients in a small bowl and whisking until combined.

Preheat oven to 200° 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: 1/4 of recipe | Calories: 456kcal | Carbohydrates: 40g | Protein: 39g | Fat: 18g