A super-healthy-delicious sheet-pan dinner, that features the best of Spring produce! Make it in 30 minutes with minimal clean up. Vegan adaptable, GF and paleo friendly!
Prep Time: 15
Cook Time: 20
Total Time: 35 minutes
Category: paleo or vegan main
Method: Sheet pan
Cuisine: French
Ingredients:
2 organic lemons
1/ 4 cup Lucini olive oil
4 garlic cloves, finely minced ( or use a garlic press)
2 teaspoons Himalayan pink salt
½ teaspoon pepper
¼-1/3c fresh, organic tarragon leaves, rough chopped
1 extra-large bunch organic asparagus, trimmed (about 1 1/2 pounds)
1–2 large leeks, sliced into ½ inch thick rounds (Be sure to rinse the rounds. See note below.)
1– 1.5 lbs. pasture-raised chicken breast (boneless-skinless)
Instructions:
Preheat oven to 450F
In a small bowl make the marinade using the first 6 ingredients:
-Place the zest of one lemon, and its juice (about 3 tablespoons) in a small bowl.
-Add oil, garlic, salt and pepper, and mix well until salt dissolves.
-Add ½ of the fresh tarragon, saving the rest for garnish. Set aside.
Place trimmed asparagus in a bowl and spoon some of the marinade over top. Toss to combine and place on a parchment lined sheet pan.
Add leeks to the same bowl, toss with a little marinade and spread out on the sheet pan.
Lastly, add the chicken breasts, brush on with remaining marinade, coating well. Nestle the chicken amongst the asparagus.
Zest the second lemon over the whole sheet-pan and slice the lemons into rounds, layering them over the asparagus.
Place in the hot oven.
Bake 20 minutes. Chicken should read 160-170 F. To get a more golden color, broil for just a couple minutes.
Remove from the oven. Give everything a little toss, turning chicken over to coat the top with the flavorful juices. Sprinkle with remaining fresh tarragon and serve.
Note:
*If the leeks are dirty, just place the cut rounds into a bowl of water, gently swish and soak them for a few minutes. The dirt will fall to the bottom. Fish them out, pat dry. (They don’t need to be perfectly dry.)
