0 from 30 votes
Gluten-Free Sheet Pan Lemon Garlic Chicken
Bursting with flavor this sheet pan recipe has a refreshing burst of lemon garlic on top of roasted potatoes, asparagus, and tender bites of chicken.
Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 4
Calories: 424 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 1 pound red potatoes Cut Into 1 inch Piece
- 3 tablespoons avocado oil or cooking spray
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 pounds asparagus Cut Into 1-2 inch Pieces
- 1 ½ pounds chicken breasts 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!
Cup of Yum
Notes
- I adore garlic so I like to add a few cloves of garlic to the pan when I roast the potatoes initially.
- Line your pan with parchment paper so that the potatoes don't stick to it when roasting. They'll stick even less if you toss the potatoes in olive oil versus drizzle them.
- Chop the chicken in small pieces so that it cooks quickly! This gluten-free sheet pan dinner recipe takes roughly 30 minutes to cook. On the other hand, it does depend on the size of the chicken. Larger chunks will take longer to cook.
- Any vegetables can work in place of asparagus.
- Store leftover lemon chicken in the fridge after they're cooled for 3-4 days.
Nutrition Information
Calories
424kcal
(21%)
Carbohydrates
30g
(10%)
Protein
44g
(88%)
Fat
15g
(23%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
0.02g
Cholesterol
109mg
(36%)
Sodium
805mg
(34%)
Potassium
1655mg
(47%)
Fiber
8g
(32%)
Sugar
6g
(12%)
Vitamin A
1782IU
(36%)
Vitamin C
39mg
(43%)
Calcium
87mg
(9%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 424
% 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.