Easy Sheet Pan Chicken and Asparagus
This sheet pan chicken and asparagus is perfect for your weekly meal-prep as well, because it tastes great no matter if it’s hot or cold!
Chicken boneless skinless thigh or breast
tough ends trimmed
Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil for easy clean. Spray on a thin layer of oil.
Arrange asparagus onto the baking sheet without overlapping. Place chicken on the stem side of the asparagus without overlapping.
Mix oyster sauce and minced garlic in a small bowl. Brush over the chicken and the asparagus.
Bake until the chicken is cooked through, about 20 minutes.
Serve hot or cold over steamed rice
Nutrition: 241 calories, 30g Protein | 11g Fat | 9g Carbs