Gluten-Free Sheet Pan Lemon Garlic Chicken
User Reviews
5
Gluten-Free Sheet Pan Lemon Garlic Chicken
Description
The recipe combines bite-sized chicken breast pieces with red potatoes and asparagus on a single sheet pan. Initially, the potatoes are tossed with avocado oil, garlic, salt, and pepper and partially baked to achieve a golden exterior. Then, the chicken and asparagus are coated in the remaining seasonings and lemon juice and added to the pan to finish roasting. This method produces evenly cooked, juicy chicken with roasted vegetables that retain some freshness and texture.
The garlic and lemon provide aromatic and bright flavor notes throughout the dish. The potatoes offer a starchy, crisp-tender contrast to the tender chicken and slightly crisp asparagus. The meal comes together in around 30 to 35 minutes, making it practical for weeknight dinners.
Once cooked, the dish can be served directly from the pan. Squeezing additional roasted lemon pieces over the chicken and vegetables adds a fresh citrusy accent. Leftovers store well refrigerated for several days and reheat easily.
Notes suggest lining the pan with parchment for easier cleanup and adjusting the size of chicken pieces for consistent cooking. Various vegetables can be substituted according to preference.
Ingredients
- 1 pound potato Cut Into 1 inch Piece, red
- 3 tablespoons avocado oil or cooking spray
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 pounds asparagus Cut Into 1-2 inch Pieces
- 1 ½ pounds chicken breast Cut Into cubes
- 1 tablespoon garlic
- 1 lemon
Instructions
- Pre-heat oven to 400 degrees Farenheit.
- Spread the red potatoes out on a sheet pan. Drizzle the potatoes with the avocado oil.
- Combine the garlic, salt, and pepper in a small bowl and sprinkle the potatoes with half. Place them in the oven for 15 minutes.
- While potatoes are baking, toss asparagus & chicken into a mixing bowl. Squeeze half of a lemon into the bowl and then sprinkle the rest of the garlic, salt & pepper into the bowl.
- Toss to coat, then transfer to the sheet pan with the potatoes.
- Place the sheet pan back in the oven for 15-20 minutes or until the chicken is fully cooked.
- While the Sheet Pan is in the oven, slice up the second half of the lemon into cubes.
- Once sheet pan is fully cooked, remove from oven and place the cubed lemon pieces onto the sheet pan. You can squeeze the lemons while eating for extra flavor!
Notes
- Line the sheet pan with parchment paper to prevent sticking and simplify cleanup.
- Cut chicken into small cubes to ensure even and quick cooking.
- You can substitute asparagus with other vegetables like green beans or broccoli.
- Store leftovers in the refrigerator for up to 3-4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 424 kcal
% Daily Value*
| Calories | 424kcal | 21% |
| Carbohydrates | 30g | 10% |
| Protein | 44g | 88% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 109mg | 36% |
| Sodium | 805mg | 34% |
| Potassium | 1655mg | 35% |
| Fiber | 8g | 32% |
| Sugar | 6g | 12% |
| Vitamin A | 1782IU | 36% |
| Vitamin C | 39mg | 43% |
| Calcium | 87mg | 9% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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