Better Homes And Gardens Chicken And Asparagus

This delicious dinner of roasted sheet pan dinner with asparagus, chicken and chorizo is fuss-free, healthy and easy to make. This meal is paleo, Whole30, gluten-free and low-carb. Serve with a side salad or as is!

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Who doesn't love aone-pot dinner meal? I know I do. I also enjoy the ease and simplicity of sheet pan dinners. All you need is a flat, oven-proof sheet or a tray and an oven. Baking a few of your favourite ingredients in one go means less cleaning up and less fuss – giving you some time to relax before you tuck in.

For this complete paleo meal, I am going with a Spanish theme and using chorizo, olive oil, garlic and paprika to flavour the ingredients. Chicken goes well with chorizo and I love making asparagus in the oven; together, this is one delicious ensemble.

While roasting, chorizo releases the fat and the flavours that soak the softened onions and peppers. It turns into a moreish, sticky mixture that serves as a sauce or a condiment to chicken and chorizo.

The recipe should take just under 30 minutes, so it's perfect for a midweek dinner or a quick weekend lunch. This meal is Whole30, low-carb, nut-free, and egg-free friendly. Let me know in the comments if you have any questions or if you've tried making it.

TIPS FOR MAKING CHICKEN AND CHORIZO SHEET PAN

• • You can use brown or red onion; chopped leeks or shallots would also work well.
  • I like using red peppers (capsicum/bell pepper) for colour and sweetness but green or yellow peppers are also perfectly fine.
  • I used good quality chorizo – Spanish paprika and garlic pork sausage – but if you can't find any, you can use diced bacon or salami and season it with extra paprika to recreate the chorizo flavour.
  • Chicken tenderloins are the thin soft muscle that is usually on the side of the chicken breast. You can often buy just tenderloins, which are very tender, but chicken breast or chicken thighs are just fine too. Slice them into similar pieces to the ones in the photos, so they cook as per my timings.
  • Alternatives to asparagus: fine green beans, sliced zucchini, halved broccoli florets, halved Brussels sprouts

YOU MIGHT ALSO LIKE THESE SHEET PAN RECIPES

Italian Sheet Pan Eggs With Prosciutto

Salmon & Green Veggies Sheet Pan Bake

Baked Spiced Cod With Brussels Sprouts & Tomatoes

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Description

Looking for chicken and chorizo recipes? This sheet pan dinner with Spanish chorizo, chicken strips and nutritious asparagus is super easy to make and is full of flavour. It's gluten-free, paleo and Whole30 friendly.

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For the onion & pepper mixture

• 1 large onion, diced
• 1 medium red pepper, diced
• 1 small chorizo sausage, peeled and diced (about 100–150 g / 4–5 oz.)
• 1/2 teaspoon paprika powder
• 1/2 teaspoon onion powder (optional)
• 1/2 teaspoon cumin powder
• A pinch of dried coriander or thyme
• A generous pinch of salt and pepper
• 2 tablespoons olive oil
• 2 tablespoons lemon juice

For the chicken

• 4–5 chicken tenderloins, cut into 3 pieces each (see notes for alternatives above)
• 1 teaspoon paprika
• 1/4 teaspoon cumin powder
• A pinch of salt
• 1 tablespoon olive oil

For asparagus

• 100 g / 3-4 oz. asparagus spears (1 bunch), ends trimmed
• 2 cloves garlic, finely diced
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• A generous pinch of salt

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• Preheat the oven to 210 C / 410 F. While the oven is heating up, prepare the ingredients.
• In a mixing bowl, combine the onion and peppers with chorizo, spices, salt, pepper, olive oil and lemon juice. Spread the mixture on an ovenproof flat sheet pan.
• Mix the chicken ingredients in the same bowl, using your hands to rub the chicken pieces evenly. Spread the chicken pieces on top of the onion and peppers. Place in the oven, middle shelf, for 10 minutes.
• In the meantime, combine the asparagus with garlic, lemon juice, olive oil and salt and set aside. After 10 minutes, remove the sheet pan from the oven. Scatter the asparagus spears amongst the chicken and sprinkle with the remaining garlic and juices. Turn the heat down to 200 C / 400 F and place the tray back in for 7 minutes. Remove from the tray and serve while hot.

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Notes

Make ahead prep tip:Want to save even more time? Dice and combine onion, chorizo and peppers in an airtight container to store in the fridge for 2-3 days. Cut up and marinate the chicken with spices and store in the fridge, in an airtight container, for up to 2 days before cooking. You can also marinate and freeze the chicken in advance.

Better Homes And Gardens Chicken And Asparagus

Source: https://irenamacri.com/recipes/sheet-pan-chicken-with-chorizo-asparagus/

Posted by: velasquezancticipse.blogspot.com

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