Super Fast
Sheet Pan Chicken Thighs and Asparagus
Brown Jasmine Rice
Ingredients
- 2 Tbsp butter, softened and divided
- ½ tsp smoked paprika
- ½ tsp ground cumin
- ⅛ tsp garlic powder
- ⅛ tsp onion powder
- ¼ tsp salt
- ¼ tsp pepper
- 1 lb bone in, skin on chicken thighs
- 1 lb asparagus, trimmed
- ½ lemon
Instructions
- Preheat oven to 425°F. Combine 1 Tbsp butter, paprika, cumin, garlic powder, onion powder, salt, and pepper in a small bowl. Brush mixture all over chicken.
- Arrange chicken on one side of a rimmed baking sheet. Bake 35 minutes. Meanwhile, melt remaining 1 Tbsp butter.
- Add asparagus to other half of baking sheet, and drizzle with melted butter.
- Bake 10 minutes longer or until chicken is done; squeeze juice from lemon over chicken and asparagus.
Side Dish Ingredients
- ⅓ cup brown jasmine rice, rinsed
- 1 small clove garlic, minced
- 1 tsp olive oil
- ⅛ tsp salt
Side Dish Instructions
- Cook rice according to package directions.
- Sauté garlic in hot oil in a small skillet over medium heat 2 minutes. Stir garlic and salt into hot cooked rice.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
320
|
129
|
449
|
| Fat (g) | 18 | 3 | 21 |
| Sat. Fat (g) | 9 | 0 | 9 |
| Protein (g) | 32 | 2 | 34 |
| Carb (g) | 11 | 24 | 35 |
| Fiber (g) | 5 | 1 | 6 |
| Sodium (mg) | 518 | 146 | 664 |
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