This Lemony Chicken and Asparagus Sheet Pan is a super fast and easy low carb weeknight dinner for two. My husband and I have this on days when we are super hungry and want something fast and healthy, oh and did I say delicious?

For this recipe, you will cook the chicken first for 10 minutes and then add the asparagus during the last 10 minutes of the cooking. It seriously couldn’t be any easier. If you have extra time, I would recommend marinating the chicken in the marinade for at least 30 minutes to an hour before cooking. Hope you give it a try!

Lemony Chicken and Asparagus Sheet Pan

4 from 1 vote

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Ingredients

1 lb of chicken breast tenders
Salt and pepper
1/4 cup of olive oil
1/4 cup of fresh squeezed lemon juice
1 & 1/2 tsp of Italian seasoning
1 tsp of granulated onion
2 garlic cloves, minced
1 bunch of asparagus with woody ends removed

Instructions

Preheat oven to 400 degrees.
In a small mixing bowl. add the olive oil, lemon juice, Italian seasoning, granulated onion, and garlic and mix well.
Place chicken on one side of sheet pan. Pour over half of the marinade. Season both sides of chicken tenders with salt and pepper to taste (if you have extra time, marinate the chicken in half the marinade with salt and pepper for 30 minutes to an hour before cooking). Add to oven and cook for 10 minutes.
After 10 minutes, remove sheet pan from oven and add asparagus. Pour the remaining marinade over the asparagus and season with salt and pepper. Add chicken and asparagus back into the oven and cook for an additional 10 minutes. After 10 minutes, remove from oven and serve!

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