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Sheet Pan Honey Lemon Chicken - the perfect easy meal for busy weeknights. Best of all, made with tender and juicy chicken, asparagus coated in a sweet and savory sauce.

Honey Lemon Chicken and Vegetables

Sheet Pan Honey Lemon Chicken - the perfect easy meal for busy weeknights. Best of all, options for low carb/keto made with tender and juicy chicken, asparagus and broccoli coated in a sweet and savory sauce.

Course Main Course
Cuisine American
Keyword easy weeknight meal, healthy chicken dinner, one sheet dinner
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 261 kcal
Author Kelly

Ingredients

  • 8-10 chicken tenders or 4 chicken breasts, sliced horizontally
  • salt and black pepper to taste
  • 3 Tablespoons low sodium soy sauce
  • 3 Tablespoons fresh lemon juice 1 lemon
  • 1/3 cup honey OR for keto use low carb sweetener and adjust the amount to desired sweetness
  • 2 teaspoons 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

  1. 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.
  2. Place the chicken on prepared baking sheet. Season with salt and black pepper to taste.

  3. In a small bowl, combine soy sauce, lemon juice, sweetener, sesame oil, and cilantro together. Drizzle 1/3 of the sauce over the chicken.

  4. Bake for 5 minutes. Meanwhile, combine the seasonings in a small bowl and set aside.

  5. 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).

  6. 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.)
  7. 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).
  8. Sprinkle with chopped parsley and sesame seeds, if desired and serve hot.
  9. 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.
Nutrition Facts
Honey Lemon Chicken and Vegetables
Amount Per Serving (1 serving)
Calories 261 Calories from Fat 36
% Daily Value*
Fat 4g6%
Cholesterol 64mg21%
Sodium 1403mg58%
Potassium 718mg21%
Carbohydrates 31g10%
Fiber 3g12%
Sugar 26g29%
Protein 25g50%
Vitamin A 1225IU25%
Vitamin C 32.2mg39%
Calcium 43mg4%
Iron 3.5mg19%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.