One Sheet Pan Lemon Basil Chicken
This Sheet Pan Lemon Basil Chicken makes a super easy weeknight meal with just a few ingredients, but lots of flavor! 30 minutes and dinner is done. Paleo and Whole30 approved!
THE RECIPE
- 1.5 lbs chicken breast tenders or chicken breasts cut into strips
- 1/3 cup avocado oil or olive oil
- Juice of 1 lemon
- 3 tbsp chopped fresh basil
- 1 large clove garlic minced
- 1/2 tsp salt + more to taste
- 2 large russet potatoes skinned and chopped into small pieces (see picture above)*
- 12 asparagus stalks
- 1 tsp lemon pepper + more to taste
INSTRUCTIONS
- Preheat your oven to 375 degrees. Line a cookie sheet with foil and use a non-stick spray.
- Make your marinade: in a food processor, blend oil, lemon, basil, garlic and salt until well combined. If it's too thick, add in another tbs of oil.
- Use approximately 1/3 cup marinade to cover the chicken in a large ziplock bag or container. Shake to completely cover.
- Spread out the chicken on the cookie sheet, be sure to make room for vegetables.
- Now spread out the potatoes and asparagus, into 1 layer if possible. Drizzle the remaining marinade on the vegetables.
- Bring to the oven and bake for 15 minutes at 375 degrees. Bump up the temperature to 425 for 10 more minutes. Check on your dish to ensure the chicken is cooked through and the veggies have a nice golden top. If you want crispier potatoes, you can choose to remove the chicken and asparagus, and pop the potatoes back in the oven for an additional 10 minutes.
- Remove from oven and sprinkle with lemon pepper, salt, and additional marinade if you have any left.
Source: wholesomelicious.com
