Sheet Pan Lemon Chicken

I love doing sheet pan meals....Easy, yummy, healthy and light on the dishes after. See bellow for the recipe

Yield: 4 servings

INGREDIENTS

3-4 boneless and skinless chicken breast / cut in ½ on the horizontal

1 pound of fresh asparagus

8 mini peppers (Or 2 big ones cut in quarters)

1-2 full garlic bulb

Olive oil

Zest of a full lemon

½ teaspoon of each, dry Thyme and dry Rosemary

1 teaspoon of dry Parsley

1 teaspoon of butter

1/2 lemon cut in slices

Salt & Pepper to taste

DIRECTIONS

• Heat oven to 425°F. Spray a sheet pan with cooking spray

• In a bowl, mix the butter, herbs, salt and pepper (Reserve for Chicken)

• Add asparagus, peppers and garlic. Coat with Olive Oil

• Add chicken breast

• Sprinkle the butter/herb mixture and lemon zest on Chicken

• Add the lemon slices on top of chicken breast

• Cook for 30-40 minutes or until chicken has reached 165-degree internal temperature

• Halfway through cooking turn asparagus and peppers

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