Easy Gluten-Free Lemon Chicken Sheet Pan Dinner
A quick, healthy gluten-free meal with tender lemon-seasoned chicken, roasted potatoes, and asparagus. Ready in under an hour with minimal cleanup.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 4 servings 1x
- Category: Gluten-Free
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
1 pound red potatoes, cut into 1-inch pieces
3 tablespoons avocado oil or cooking spray
1 teaspoon salt
1 teaspoon pepper
2 pounds asparagus, cut into 1–2 inch pieces
1 1/2 pounds chicken breasts, cut into cubes
1 tablespoon garlic, minced
1 lemon
Instructions
Preheat oven to 400°F (200°C)
Spread red potatoes on a sheet pan and drizzle with 1 tablespoon avocado oil
Combine 1/2 garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a bowl; sprinkle over the potatoes
Bake for 15 minutes
In a bowl, add asparagus, chicken cubes, remaining garlic, remaining salt, and pepper
Squeeze half the lemon juice over the chicken and asparagus; toss to coat
Transfer chicken and asparagus to the sheet pan with potatoes
Return to oven and bake for 15-20 minutes or until chicken is fully cooked
Notes
Use a roasting rack for even cooking
Customize with herbs like thyme or oregano
Store leftovers in an airtight container for up to 3 days
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 575mg
- Fat: 15g
- Saturated Fat: 3g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 50g
- Cholesterol: 180mg