featured 7238

Honey Garlic Sheet Pan Chicken with Asparagus for Meal Prep


Sheet Pan Honey Garlic Chicken Asparagus Recipe

Sheet Pan Honey Garlic Chicken + Asparagus

One pan = dinner done. This simple sheet pan recipe combines tender, honey-garlic glazed chicken with crisp-tender asparagus and sweet cherry tomatoes for a balanced, flavorful weeknight meal. It’s ideal for busy evenings and works well for meal prep—bake once and enjoy leftovers throughout the week.

Sheet Pan Honey Garlic Chicken Asparagus Instruction

Makes 4 servings

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 1/2 cup fresh squeezed lemon juice
  • 1/4 cup raw honey
  • 3 Tbsp coconut aminos or low sodium soy sauce
  • 4 cloves fresh garlic, minced
  • 3 Tbsp fresh chopped parsley
  • 1/2 tsp sea salt
  • 1/2 tsp ground black pepper
  • 10 ounces cherry tomatoes
  • 32–36 spears young, thin asparagus, ends removed
  • 2 Tbsp avocado oil or extra virgin olive oil
  • 1 fresh lemon, sliced to garnish

Eat Clean Sheet Pan Honey Garlic Chicken Asparagus

Instructions:

  1. Preheat oven to 400°F (204°C). Lightly spray or oil a large, flat rimmed baking sheet. Arrange the chicken breasts on the sheet with space between each piece so air can circulate and the chicken cooks evenly.
  2. Season the chicken lightly with sea salt and ground pepper.
  3. In a medium bowl, whisk together the fresh lemon juice, raw honey, coconut aminos (or soy sauce), minced garlic, chopped parsley, salt and pepper until well combined. This lemon-honey-garlic dressing doubles as a glaze.
  4. Pour about half of the lemon-honey mixture over the chicken breasts, coating them evenly.
  5. Bake the chicken in the preheated oven for about 20 minutes, or until the chicken is just cooked through (internal temperature should reach 165°F / 74°C if you use a thermometer).
  6. Remove the tray from the oven and arrange the asparagus spears and cherry tomatoes around the chicken. Drizzle the vegetables with the avocado or olive oil and season with a pinch of salt and pepper.
  7. Return the pan to the oven and switch the oven to broil. Broil until the chicken develops a golden glaze and the asparagus is crisp-tender, about 6–8 minutes. Keep a close eye while broiling to prevent burning.
  8. Remove from the oven. Sprinkle with additional fresh chopped parsley, garnish with lemon slices, and serve with the remaining lemon-honey dressing on the side for extra flavor.

Enjoy!

Tips and variations:
– For even cooking, pound thicker chicken breasts to an even thickness before baking, or use chicken cutlets.
– If you prefer more caramelization, brush an extra spoonful of the honey mixture on the chicken before broiling.
– Substitute green beans or broccolini for asparagus if desired; adjust broil time as needed for tenderness.
– For a gluten-free option, use coconut aminos or tamari in place of soy sauce.

Serving suggestions:
– Serve this sheet pan meal over cooked quinoa, brown rice, or cauliflower rice to create a more filling plate.
– Add a side salad or some warm crusty bread for a family-style dinner.

Storage and reheating:
– Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
– Reheat gently in a 350°F (175°C) oven for 10–12 minutes or until heated through, or warm individual portions in the microwave for 1–2 minutes. To keep asparagus from becoming too soft, reheat briefly and avoid overcooking.

Make-ahead and meal prep:
– Prepare the lemon-honey-garlic dressing ahead of time and refrigerate for up to 3 days. Toss with chicken and vegetables just before baking.
– This recipe reheats well for lunches, making it convenient for packed meals.

Healthy Sheet Pan Honey Garlic Chicken Recipe Asparagus

❤ Rachel

Inspired by a recipe by: CafeDelites