Sheet pan meals are total lifesavers when things get hectic and busy during the week! They are super easy to customize and you have that convenience of throwing a complete dinner all on one pan.
The best part though? Sheet pan dinners are easy to clean up, have delicious flavor and work great for Sunday meal prep for work or school lunchboxes.
This Sheet Pan Honey Lemon Chicken and Vegetables is bursting with bright flavors and perfect for spring. This recipe is very similar to this much loved Honey Lime Chicken Sheet Pan using chicken tenders and lemon instead of the lime and chicken thighs. Feel free to use chicken thighs or chicken breasts if you prefer and adjust the cooking times as needed.
Ingredients
8-10 chicken tenders or 4 chicken breasts, sliced horizontally
salt and black pepper to taste
3 tablespoons low sodium soy sauce
3 tablespoons fresh lemon juice 1 lemon
1/3 cup honey OR for keto use low carb sweetener and adjust the amount to desired sweetness
2 teaspoons sesame oil OR macadamia nut oil
1/2 tablespoon finely chopped cilantro can leave out if you're not a fan of cilantro
Seasonings
1 1/2 teaspoons salt
1/2 teaspoon garlic powder
½ teaspoon black pepper
1/2 teaspoon chili powder leave out if sensitive to spice
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
For the vegetables
1 cup broccoli florets
1 lb bunch of asparagus , trimmed
For meal prepping
Side of your choice: cauliflower rice, zoodles, pasta, quinoa, farro, potatoes etc.
4-5 lunch containers
Instructions
Preheat oven to 400ºF. Spray a large sturdy baking sheet with cooking spray or for easier clean-up, line with parchment paper or heavy duty foil.
Place the chicken on prepared baking sheet. Season with salt and black pepper to taste.
In a small bowl, combine soy sauce, lemon juice, sweetener, sesame oil and cilantro together. Drizzle 1/3 of the sauce over the chicken.
Bake for 5 minutes. Meanwhile, combine the seasonings in a small bowl and set aside.
After 10 minutes, remove baking pan from the oven, flip the chicken and place the asparagus and broccoli along the sides of the chicken. Sprinkle the chicken and vegetables with seasonings and drizzle sauce over the vegetables and some more on the chicken (reserve 1 teaspoon for the end).
Return the oven back to the pan and bake for another 10-15 minutes, or once the chicken is cooked through and has reached an internal temperature of 165ºF. (You may want to remove the vegetables first (so they don't overcook) if the chicken is not cooked through yet, depending on your level of preference.)
Drizzle the chicken with additional sauce and turn the oven to broil for -2 minutes, until the chicken has a nice brown color (watch closely so the chicken does not burn).
Sprinkle with chopped parsley and sesame seeds, if desired and serve hot.
For meal prepping: Make the cauliflower rice, zoodles, brown rice, potatoes, quinoa or pasta while the chicken is cooking. Divide evenly into lunch containers and store in the fridge for up for up five days.
source:lifemadesweeter
The best part though? Sheet pan dinners are easy to clean up, have delicious flavor and work great for Sunday meal prep for work or school lunchboxes.
This Sheet Pan Honey Lemon Chicken and Vegetables is bursting with bright flavors and perfect for spring. This recipe is very similar to this much loved Honey Lime Chicken Sheet Pan using chicken tenders and lemon instead of the lime and chicken thighs. Feel free to use chicken thighs or chicken breasts if you prefer and adjust the cooking times as needed.
Ingredients
8-10 chicken tenders or 4 chicken breasts, sliced horizontally
salt and black pepper to taste
3 tablespoons low sodium soy sauce
3 tablespoons fresh lemon juice 1 lemon
1/3 cup honey OR for keto use low carb sweetener and adjust the amount to desired sweetness
2 teaspoons sesame oil OR macadamia nut oil
1/2 tablespoon finely chopped cilantro can leave out if you're not a fan of cilantro
Seasonings
1 1/2 teaspoons salt
1/2 teaspoon garlic powder
½ teaspoon black pepper
1/2 teaspoon chili powder leave out if sensitive to spice
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
For the vegetables
1 cup broccoli florets
1 lb bunch of asparagus , trimmed
For meal prepping
Side of your choice: cauliflower rice, zoodles, pasta, quinoa, farro, potatoes etc.
4-5 lunch containers
Instructions
Preheat oven to 400ºF. Spray a large sturdy baking sheet with cooking spray or for easier clean-up, line with parchment paper or heavy duty foil.
Place the chicken on prepared baking sheet. Season with salt and black pepper to taste.
In a small bowl, combine soy sauce, lemon juice, sweetener, sesame oil and cilantro together. Drizzle 1/3 of the sauce over the chicken.
Bake for 5 minutes. Meanwhile, combine the seasonings in a small bowl and set aside.
After 10 minutes, remove baking pan from the oven, flip the chicken and place the asparagus and broccoli along the sides of the chicken. Sprinkle the chicken and vegetables with seasonings and drizzle sauce over the vegetables and some more on the chicken (reserve 1 teaspoon for the end).
Return the oven back to the pan and bake for another 10-15 minutes, or once the chicken is cooked through and has reached an internal temperature of 165ºF. (You may want to remove the vegetables first (so they don't overcook) if the chicken is not cooked through yet, depending on your level of preference.)
Drizzle the chicken with additional sauce and turn the oven to broil for -2 minutes, until the chicken has a nice brown color (watch closely so the chicken does not burn).
Sprinkle with chopped parsley and sesame seeds, if desired and serve hot.
For meal prepping: Make the cauliflower rice, zoodles, brown rice, potatoes, quinoa or pasta while the chicken is cooking. Divide evenly into lunch containers and store in the fridge for up for up five days.
source:lifemadesweeter
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