A quick and easy sheet pan meal where the oven does all the work! Tender, juicy chicken with a delicious honey-lemon glaze, paired with roasted asparagus for a healthy, flavorful dish.
- Olive oil spray (for greasing)
- 4 boneless, skinless chicken breasts
- 1 pinch salt (to season)
- ⅓ cup fresh lemon juice
- ¼ cup honey
- 1 tbsp low-sodium soy sauce (optional, for extra flavor)
- 1 tbsp garlic, finely chopped
- 2 tbsp fresh parsley, chopped (divided)
- 1 tsp salt (or to taste)
- ½ tsp cracked black pepper (to taste)
- 37-40 asparagus spears, woody ends removed
- 1 lemon, sliced (for garnish)
Preheat & Prepare
Position the oven rack in the middle and preheat to 400°F (200°C).
Line a baking sheet with foil or parchment paper and lightly spray with olive oil.
Place the chicken breasts on the sheet and season with a pinch of salt.
Make the Glaze
In a small bowl, mix together lemon juice, honey, soy sauce (if using), garlic, half of the parsley, salt, and pepper.
Pour ¾ of the mixture over the chicken. Arrange lemon slices on top.
Add extra salt and pepper if desired.
Add Asparagus & Finish Cooking
Remove the foil, arrange asparagus around the chicken, and drizzle the remaining honey-lemon mixture over the asparagus.
Season the asparagus with salt and pepper.
Return to the oven and broil or grill until the chicken is golden brown and asparagus is tender.
Garnish & Serve
Sprinkle the remaining parsley over the dish.
Serve warm with rice, potatoes, or your favorite side.
- Inspired by the Honey Lemon Garlic Chicken Recipe.
- For extra caramelization, broil for an additional 2-3 minutes before serving.