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Close-up of a seasoned chicken breast topped with melted cheese, served over black beans and corn, with roasted asparagus and diced avocado. A great example of Healthy One-Pan Recipes for Simple Clean Eating.

Sheet Pan Lemon Herb Chicken and Asparagus

This recipe provides a simple, clean-eating meal cooked entirely on one sheet pan. It features chicken breasts seasoned with lemon and herbs, roasted alongside fresh asparagus.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken and Asparagus
  • 4 boneless, skinless chicken breasts about 6 ounces each
  • 1 pound asparagus trimmed
  • 2 tablespoons olive oil
  • 1 large lemon half juiced, half sliced
  • 2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Equipment

  • Large rimmed baking sheet
  • Small bowl

Method
 

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a large rimmed baking sheet with parchment paper for easier cleanup.
  2. In a small bowl, whisk together the olive oil, juice from half the lemon, dried oregano, garlic powder, salt, and pepper. This is your marinade.
  3. Place the chicken breasts on one side of the prepared baking sheet. Brush or spoon half of the marinade mixture evenly over the chicken.
  4. Place the trimmed asparagus on the other side of the baking sheet. Drizzle the remaining marinade over the asparagus and toss lightly to coat.
  5. Arrange the remaining lemon slices over the chicken breasts.
  6. Bake for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius) and the asparagus is tender-crisp.
  7. Remove from the oven and serve immediately directly from the pan.

Notes

If your chicken breasts are very thick, you may want to pound them to an even thickness before marinating. This helps them cook evenly with the asparagus.

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