Description
A quick and easy Sheet Pan Lemon Chicken and Asparagus recipe that combines tender chicken tenders with fresh asparagus and zesty lemon slices, baked to perfection and topped with shaved Parmesan for a light, flavorful, and wholesome meal.
Ingredients
Scale
Protein and Vegetables
- 1.5 lbs Chicken tenders
- 1 bunch Asparagus
Flavorings and Seasonings
- 2 fresh lemons, sliced
- 2-3 Tbsp Lemon Pepper
- 1 tsp Kosher salt
- Olive oil (about 2-3 Tbsp)
- 2 oz Parmesan, shaved
Instructions
- Preheat Oven: Preheat your oven to 425°F to ensure it is hot and ready for cooking.
- Prepare Lemon Base: Slice the lemons into thin rounds and lay them evenly on a greased baking sheet to create a citrusy bed for the chicken and asparagus.
- Arrange Chicken and Asparagus: Place the asparagus and chicken tenders evenly over the lemon slices, ensuring everything is spread out for even cooking.
- Season and Oil: Drizzle olive oil over the chicken and asparagus, then sprinkle everything with kosher salt for balanced seasoning.
- Add Lemon Pepper: Generously sprinkle the chicken tenders with lemon pepper to infuse the dish with bright, zesty flavor.
- Bake: Place the baking sheet in the oven and bake for 15-20 minutes until the chicken is fully cooked and the asparagus is tender-crisp.
- Garnish: Remove from oven and sprinkle shaved Parmesan over the chicken and asparagus for a savory finish.
- Serve and Enjoy: Serve immediately for a fresh, nutritious meal.
Notes
- Make sure chicken reaches an internal temperature of 165°F for food safety.
- You can substitute asparagus with green beans or broccoli if preferred.
- Adjust the amount of lemon pepper based on your taste preference for more or less spice.
- For extra crispiness, broil for 1-2 minutes at the end but watch carefully to avoid burning.
- Use freshly grated Parmesan if shaved is not available for best flavor.
