Sheet Pan Honey Lemon Chicken – the perfect easy meal for busy weeknights. Best of all, made with tender and juicy chicken, asparagus and broccoli coated in a sweet and savory sauce. Gluten-free, paleo with low carb, keto and Whole30 options.
Sheet pan meals are total lifesavers when things get hectic and busy during the week! They are super easy to customize and you have that convenience of throwing a complete dinner all on one pan.
The best part though? Sheet pan dinners are easy to clean up, have delicious flavor and work great for Sunday meal prep for work or school lunchboxes.
This Sheet Pan Honey Lemon Chicken and Vegetables is bursting with bright flavors and perfect for spring. This recipe is very similar to this much loved Honey Lime Chicken Sheet Pan using chicken tenders and lemon instead of the lime and chicken thighs. Feel free to use chicken thighs or chicken breasts if you prefer and adjust the cooking times as needed.
HOW DO YOU MAKE SHEET PAN HONEY LEMON CHICKEN?
- Start off by seasoning the chicken with salt and black pepper.
- Combine all the ingredients for the sauce and drizzle some onto the chicken.
- Once the chicken bakes for 5 minutes, remove the sheet pan and line the sides with asparagus and broccoli. Return pan to the oven until the chicken is cooked through. Adding the veggies after five minutes ensures that they do not overcook.
WHAT OTHER VEGETABLES CAN I USE FOR THIS SHEET PAN MEAL?
Feel free to use green beans, snap peas, bell peppers or whatever veggies you like. I used asparagus and broccoli because they always remind me of spring and are two of my favorite vegetables.
DOES THIS SHEET PAN HONEY LEMON CHICKEN WORK FOR MEAL PREP?
- 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.
Sheet Pan Honey Lemon Chicken - the perfect easy meal for busy weeknights. Made with tender and juicy chicken, asparagus and broccoli coated in a sweet and savory sauce. Includes options for low carb, keto and paleo.
- 8-10 chicken tenders or 4 chicken breasts, sliced horizontally
- salt and black pepper to taste
- 3 Tablespoons coconut aminos , can also sub with gluten-free tamari or low-sodium soy sauce
- 3 Tablespoons fresh lemon juice 1 lemon
- 1/3 cup honey , sub with sugar-free liquid sweetener of choice (pure liquid monk fruit or Lakanto SF maple syrup) for low carb / keto and adjust the amount to desired sweetness. Omit for Whole30.
- 2 teaspoons toasted sesame oil OR macadamia nut oil
- 1/2 Tablespoon finely chopped cilantro , can leave out if you're not a fan of cilantro
- 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
- 1 cup broccoli florets
- 1 lb bunch of asparagus , trimmed
- Side of your choice: cauliflower rice, zoodles, pasta, quinoa, farro, potatoes etc.
- 4-5 lunch containers
- Preheat 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 on prepared baking sheet. Season with salt and black pepper to taste.
In a small bowl, combine soy sauce, lemon juice, sweetener, sesame oil, and cilantro together. Drizzle 1/3 of the sauce over the chicken.
- Bake for 5 minutes. Meanwhile, combine the seasonings in a small bowl and set aside.
After 10 minutes, remove baking pan from the oven, flip the chicken and place the asparagus and broccoli a long 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 -2 minutes, until the chicken has a nice brown color (watch closely so the chicken does not burn).
Sprinkle with chopped parsley and sesame seeds, if desired and serve hot.
For meal prepping: Make the cauliflower rice, zoodles, brown 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.
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