Sheet Pan Chicken and Asparagus
Ingredients
The chicken
-
2
pounds
boneless, skinless chicken thighs
-
1½
teaspoons
Diamond Crystal kosher salt
-
¾
teaspoon
freshly ground black pepper
The marinade
-
2
tablespoons
coconut aminos
-
2
tablespoons
Red Boat fish sauce
-
3
tablespoons
honey
-
3
cloves
garlic, minced
-
½
tablespoon
minced fresh ginger
-
3
tablespoons
freshly squeezed orange juice
-
2
teaspoons
toasted sesame oil
-
1
tablespoon
avocado oil
-
2
teaspoons
lime zest
-
2
tablespoons
lime juice
-
3
tablespoons
full-fat coconut milk
-
1
tablespoon
arrowroot powder
The vegetables
-
1
pound
asparagus, tough ends trimmed
Optional garnishes
-
2
teaspoons
toasted sesame seeds
-
2
tablespoons
fresh cilantro leaves
Instructions
- Pat the chicken thighs dry and cut into 1½- to 2-inch pieces.
- Season the chicken with kosher salt and black pepper.
- In a large bowl, whisk together the marinade ingredients.
- Add the chicken pieces to the marinade and toss to coat. Marinate for 20 to 30 minutes.
- Preheat the broiler and arrange the oven rack 6 inches from the heat source.
- Grease a sheet pan with avocado oil and transfer the chicken to one side of the pan.
- Place the asparagus on the other side of the pan and season with salt and pepper.
- Pour the marinade over the chicken and asparagus.
- Broil for 10 to 12 minutes, stirring halfway through.
- Check that the chicken is cooked through and the asparagus is tender-crisp.
- Garnish with sesame seeds and cilantro if desired, and serve.
Nutrition Facts (estimated)
Servings
4
Calories
448
Total fat
18g
Total carbohydrates
25g
Total protein
47g
Sodium
20mg
Cholesterol
0mg
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