This Sheet Pan Chicken & Asparagus recipe is on the table in no time! Just marinate the chicken for a few hours and dinner is ready in 15-min.
Scale
Ingredients
- 2 pounds chicken breast, cut into 2 inch pieces
- 1 pound asparagus, trimmed
- For the Marinade:
- 2 tablespoons chopped garlic
- 2 tablespoon dijon mustard
- 1/2 cup lemon juice
- 1/2 cup olive oil
- 1/2 cup soy sauce
- 2 tablespoons sweet chili sauce
- 2 tablespoons Worcestershire sauce
- 1 teaspoon black pepper
Instructions
- Place the ingredients for the marinade into a bowl and whisk together. Pour half of the marinade over the chicken to marinate and reserve half for later. Marinate the chicken in the refrigerator for at least 4 hours or up to overnight.
- Preheat the oven to 425 degrees.
- Dry as much marinade off the chicken as possible and place on a sheet pan that’s been sprayed with cooking spray. Cook the chicken for 10-12 minutes, turning the pieces halfway though, and then remove from the oven.
- Toss the asparagus in about 1/4 cup of the marinade then place on the sheet pan with the chicken.
- Cook the chicken and asparagus for another 5 minutes, then remove from the oven, toss and serve.
- If you have any reserved marinade left, you can drizzle a little over the warm chicken and vegetables before serving.
- Category: Dinner
- Method: Oven
- Cuisine: American
