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A vibrant bowl featuring grilled chicken, roasted asparagus, red onion, feta cheese, and sliced hard-boiled eggs, perfect for High-Protein Healthy Dinners.

One-Pan Lemon Herb Chicken and Asparagus

This recipe provides a simple, healthy dinner using only one pan for easy cleanup. You will roast chicken pieces and fresh asparagus together with lemon and herbs.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken and Vegetables
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces Or use chicken thighs
  • 1 bunch asparagus, trimmed and cut into 1-inch pieces
  • 1 medium red onion, cut into wedges
Dressing
  • 1/4 cup olive oil
  • 1 large lemon, juiced About 3 tablespoons
  • 2 tsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper

Equipment

  • Large rimmed baking sheet
  • Large bowl

Method
 

  1. Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for easier cleanup.
  2. In a large bowl, whisk together the olive oil, lemon juice, oregano, garlic powder, salt, and pepper to make the dressing.
  3. Add the cut chicken pieces, trimmed asparagus, and red onion wedges to the bowl with the dressing. Toss everything well until the chicken and vegetables are evenly coated.
  4. Spread the coated chicken and vegetables onto the prepared baking sheet in a single layer. Do not overcrowd the pan; use two pans if necessary to allow for proper roasting.
  5. Bake for 20 to 25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the asparagus is tender-crisp.
  6. Serve immediately directly from the pan or transfer to plates.

Notes

If you prefer a browner color on the chicken, you can briefly place the pan under the broiler for the last 1-2 minutes of cooking, watching carefully to prevent burning.