Sheet Pan Lemon-Dill Chicken with Asparagus

40 MINS | 4 SERVINGS

INGREDIENTS

2 lbs chicken thighs, skinless and boneless

2 lbs asparagus, woody ends removed

1 Tbsp olive oil

1 lemon, cut into slices

Salt to taste

Pepper to taste

2 Tbsp Lemon-Dill dressing

DIRECTIONS

1. Preheat oven to 425°F

2. Line two baking sheets with parchment paper.

3. Marinate chicken thighs in 2 tablespoons of lemon-dill dressing for 10 minutes.

4. Toss trimmed asparagus with 1 tablespoon of olive oil and season with salt and pepper.

5. Arrange chicken on one sheet pan and place in the preheated oven for about 20-25 minutes until the internal temperature reached 165°F. When there are 10 minutes left in the cooking time for the chicken, add the sheet pan of asparagus to a separate rack in the oven.

6. Remove chicken and asparagus from the oven. Drizzle asparagus with 2 tablespoons of lemon-dill dressing and place on plates. Top with chicken and garnish with slices of lemon if desired.

NUTRITION INFORMATION PER SERVING

Protein 49g

Total Fat 16.1g

Carbs 11g

Calories 393kcal

Fiber 5g

Sodium 216mg

Saturated Fat 3g

Fruits 0.25 servings

Vegetables 2 servings

Sugar 5g