Chicken Asparagus Sheet Pan – Simply the best dinner for busy weeknights. Best part of all, can be made in just ONE sheet pan and full of tender asparagus and broccoli.

Make ahead and meal prep tips for this Sheet Pan Chicken Asparagus Pan meal

Name: Sheet Pan Chicken Asparagus
Prep time: 10 min
Cook time: 40 min
Yield: 4-6
Ingredients: 6 chicken thighs (or can use breasts or drumsticks if desired); salt and black pepper to taste; 3 tablespoons low sodium soy sauce; 2 tablespoons fresh lime juice (1 lime); 1/3 cup honey; 2 teaspoons sesame oil; 1/2 tablespoon finely chopped cilantro (can leave out if you're not a fan of cilantro); [b]Seasonings[/b]; 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; [b]For the vegetables[/b]; 1 1/2 cups broccoli florets,; 1 lb (bunch) of asparagus, trimmed; 1/3 cup of yellow bell pepper chunks; [b]For meal prepping[/b]; Side of your choice: rice, pasta, quinoa, farro, potatoes etc.; 4-5 lunch containers

Prep the vegetables the day before and store in a large zip-top freezer bag.
Whisk the ingredients for the sauce the day before and store in a resealable container in the fridge for up to 5 days.
Combine the seasonings ahead of the time and store in a jar or resealable container.
If serving with rice, quinoa or pasta, make a big batch and store in a large resealable container in the fridge.
This batch works great for meal prep on Sundays and leftovers make great work or school lunch bowls for the rest of the week.

Yields 4-6

Sheet Pan Chicken Asparagus

10 minPrep Time

40 minCook Time

50 minTotal Time

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Ingredients

6 chicken thighs (or can use breasts or drumsticks if desired)

salt and black pepper to taste

3 tablespoons low sodium soy sauce

2 tablespoons fresh lime juice (1 lime)

1/3 cup honey

2 teaspoons sesame 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 1/2 cups broccoli florets,

1 lb (bunch) of asparagus, trimmed

1/3 cup of yellow bell pepper chunks

For meal prepping

Side of your choice: rice, pasta, quinoa, farro, potatoes etc.

4-5 lunch containers

Instructions

Preheat the 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 thighs on the prepared baking sheet. Season with salt and black pepper to taste.
In a small bowl, combine the soy sauce, lime juice, honey, sesame oil and cilantro together. Drizzle 1/3 of the sauce over the chicken.
Bake for 20 minutes. Meanwhile, combine the seasonings in a small bowl and set aside.
After 20 minutes, remove baking pan from the oven, flip the chicken and place the asparagus, broccoli and bell peppers 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 1-2 minutes, until the chicken has a nice brown color (watch closely so the chicken does not burn).
Sprinkle with chopped cilantro or parsley, if desired and serve hot.
For meal prepping: Make the 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.