Sheet Pan Orange Chicken and Asparagus
This yummy, healthy meal can be on your table in 30 minutes!
Servings 4 servings
Calories 61kcal
Ingredients
- 2 large (1.32 lb | 600 g) chicken breast skinless & boneless, or thighs
- 1 teaspoon garlic divided
- ¼ cup (2.02 fl.oz | 60 ml) orange juice
- 1 teaspoon honey
- 2 teaspoons extra virgin olive oil divided
- 1 ½ teaspoons sea salt divided
- 1 ½ teaspoons black pepper fresh cracked, divided
- 8.81 ounces (250 g) asparagus
- 1 medium orange sliced
- Sesame seeds Garnish
- Red chili flakes Garnish
Instructions
- Preheat the oven to 356 F | 180 C.
- Cut chicken in half, lengthwise. Marinade chicken breast, garlic, orange juice, honey, 1 teaspoon oil, 1 teaspoon salt and 1 teaspoon black pepper in a bowl or ziplock bag. Marinade for 15 minutes.
- Add asparagus on the sheet pan and toss with 1 teaspoon oil, ½ teaspoon salt and ½ teaspoon pepper.
- Arrange chicken on the sheet pan with the sliced oranges. Save the marinade.
- Bake in the oven for 25 minutes.
- In a saucepan, reduce the marinade by half. Pour on the chicken and asparagus when done.
- Garnish with sesame seeds and chili flakes.
Nutrition
Calories: 61kcal | Carbohydrates: 10g | Protein: 2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 0.3mg | Sodium: 874mg | Potassium: 231mg | Fiber: 2g | Sugar: 7g | Vitamin A: 580IU | Vitamin C: 29mg | Calcium: 35mg | Iron: 2mg
