Honey Lemon Chicken and Vegetables
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.
Ingredients
- 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
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 cup broccoli florets
- 1 lb bunch of asparagus , trimmed
For Meal Prepping
- Side of your choice: cauliflower rice, zoodles, pasta, quinoa, farro, potatoes etc.
- 4-5 lunch containers
Instructions
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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.
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Place the chicken on prepared baking sheet. Season with salt and black pepper to taste.
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In a small bowl, combine soy sauce, lemon juice, sweetener, sesame oil, and cilantro together. Drizzle 1/3 of the sauce over the chicken.
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Bake for 5 minutes. Meanwhile, combine the seasonings in a small bowl and set aside.
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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).
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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.)
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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).
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Sprinkle with chopped parsley and sesame seeds, if desired and serve hot.
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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.