Sheet Pan Honey Apricot Chicken and Asparagus
This Sheet Pan Honey Apricot Chicken and Asparagus is a healthy and fresh Spring dinner that cooks entirely on one tray! The easy weeknight meal requires just 10 minutes of prep for a simple, family-friendly dish that will make your tastebuds sing.🎶🎵
Hey, friends! Happy Friday to you! Is it spring yet where you live? Is your asparagus in season? According to my unscientific observations from the grocery store produce department (and the rainy week that we’ve had), I can tell you that it’s definitely that time of year in Virginia! When I noticed the asparagus on sale at my local grocery store last weekend, I scooped up multiple pounds of the green goodness to use in dinners for the week. Plus, it was the vegetable “special” when Keith and I went out to eat at a local farm-to-table restaurant last Saturday. If it’s cheap, fresh, and delicious, you better believe that I’m going to take advantage while it lasts!
Sheet Pan Honey Apricot Chicken and Asparagus
Prep Time 10 minutes
Cook Time 26 minutes
Total Time 36 minutes
- Ingredients
- 4 boneless skinless chicken breasts (about 2 lbs. total)
- ¼ cup freshly squeezed orange juice
- ¼ cup apricot preserves
- 1 tablespoon honey
- 1 tablespoon minced garlic
- 1 tablespoon soy sauce can substitute with tamari or coconut aminos for a gluten-free option
- ½ teaspoon salt or more to taste
- ¼ teaspoon pepper
- 1 lb. asparagus about 1 bunch, woody ends removed
- Chopped fresh parsley for garnish
Instructions
Full Recipes>>Sheet Pan Honey Apricot Chicken and Asparagus