In this chicken and asparagus bake recipe, we use one baking sheet to whip up dinner quickly, veggies included. Pounding the chicken thin helps it cook quickly alongside the carrots and potatoes, with asparagus rounding out the meal.
How to Prep the Ingredients
This chicken and asparagus sheet pan dinner is quick and easy! Here are tips on how to make it:
Flatten the Chicken Breasts
We pound the chicken breasts into thin, even pieces with a meat mallet. This helps the chicken cook evenly and faster. If you don’t have a meat mallet, you can use a rolling pin. Just make sure to pound the chicken to an even 1/2-inch thickness.
Use Baby Yukon Gold Potatoes
Baby potatoes are smaller, have thinner skin and a tender creamy interior. They cook quicker, making them perfect for baking alongside the chicken. Cutting them lengthwise ensures they cook faster. If you have larger potatoes, you can dice them into 1-inch pieces.
Trim the Asparagus
The thick bottom ends of asparagus spears can be tough, woody and fibrous, so it’s important to trim them before cooking. Line the asparagus spears flat on a cutting board. Then, using a knife, cut off the bottom of the stalks.
Ingredients
2 8-ounce boneless, skinless chicken breasts
12 ounces baby Yukon Gold potatoes, halved lengthwise
8 ounces carrots, diagonally sliced into 1-inch pieces
3 tablespoons extra-virgin olive oil, divided
2 teaspoons ground coriander, divided
¾ teaspoon salt, divided
½ teaspoon ground pepper, divided
2 tablespoons lemon juice
2 tablespoons chopped shallot
1 tablespoon whole-grain Dijon mustard
2 teaspoons honey
1 pound fresh asparagus, trimmed
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh dill
Lemon wedges
Directions
Preheat oven to 375°F. Place chicken on a clean work surface and cover with plastic wrap.
Using a meat mallet, pound the chicken pieces to an even 1/2-inch thickness.
Arrange on one half of a large rimmed baking sheet.
Arrange potatoes and carrots in a single layer on the other half of the pan.
Drizzle the chicken and vegetables with 1 tablespoon oil; sprinkle with 1 teaspoon coriander, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Bake for 15 minutes.
Meanwhile, whisk lemon juice, shallot, mustard, honey and the remaining 2 tablespoons oil, 1 teaspoon coriander, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl.
Remove the pan from the oven; switch the oven to broil.
Stir the potato-carrot mixture; arrange asparagus in the center of the pan.
Spoon the lemon juice-shallot mixture evenly over the chicken and vegetables.
Broil until the chicken and vegetables are lightly browned, asparagus is tender-crisp and a thermometer inserted in the thickest portion of the chicken registers 165°F, about 10 minutes.
Remove from oven; sprinkle evenly with parsley and dill. Serve with lemon wedges.
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