Subscribe to get my FREE meal plan + eBook guides

Sheet Pan Roasted Asparagus & Chicken With Chorizo

Yum

Sheet Pan Roasted Asparagus Chicken & Chorizo (Spanish Style) - Whole30, Paleo, Primal Low-Carb, Keto, Gluten-free

Who doesn’t love a one-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 tray and an oven. Baking a few of you favourite ingredients in one go means less clean 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, and 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.

This meal should take just under 30 minutes, so it’s perfect for a weeknight dinner or 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.

Find 20 more brilliant, healthy sheet pan meals over here.

Cook’s notes:

  • 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 a 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.
  • Make ahead prep: 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.

5.0 from 4 reviews
Sheet Pan Roasted Asparagus & Chicken With Chorizo
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Spanish
Serves: 2
Ingredients
For the onion & pepper mixture
  • 1 large brown onion, diced
  • 1 medium red pepper, diced
  • 1 small chorizo sausage, peeled and diced (about 100-150 g / 4-5 oz.)
  • ½ teaspoon paprika powder
  • ½ teaspoon onion powder (optional)
  • ½ teaspoon cumin powder
  • Pinch of dried coriander or thyme
  • Generous pinch of salt and pepper
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
For the chicken
  • 4-5 chicken tenderloins, cut into 3 pieces each (see notes for alternatives)
  • 1 teaspoon paprika
  • ¼ teaspoon cumin powder
  • Generous pinch of salt
  • 1 tablespoon olive oil
For asparagus
  • 100 g / 3-4 oz. asparagus spears (1 bunch), end trimmed
  • 2 cloves garlic, finely diced
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • Generous pinch of salt
Instructions
  1. Preheat the oven to 210 C / 410 F. While the oven is heating up, prepare the ingredients.
  2. 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.
  3. 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.
  4. 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.

P.S. Check out my 30-day paleo reset program, the Happy Body Formula. It comes with nutritionist-approved meal plans, tasty recipes, shopping lists, dedicated certified coach, and learning tools to help you detox, reset, lose weight and feel fantastic in just 4 weeks.

+ Want to try paleo for 7 days? Get my FREE 7-Day Eat Better Challenge meal plan.


SHARE THIS RECIPE ON PINTEREST

Sheet Pan Roasted Asparagus Chicken & Chorizo (Spanish Style) - Whole30, Paleo, Primal Low-Carb, Keto, Gluten-free

YOU MIGHT ALSO LIKE THESE

18 Comments
  1. We love this recipe! I now make this dish without the asparagus. We have this as taco filling with cabbage and a cilantro sourcram drizzle. It’s so delicious!

  2. Thanks Irena! This looks awesome! I have friends coming to stay for a week, but I will be working some of the days they are here, so this will be perfect with a salad for a fast weeknight meal that is still a little bit special :) Thank you!

    1. Definitely a crowd pleaser! What you can do for a more than 2 people, is simply double the ingredients and make two trays in the oven. I would increase the cooking time by a few minutes and rotate the trays between top and bottom to make sure even cooking.

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Time limit is exhausted. Please reload the CAPTCHA.

Rate this recipe:  

[i]
[i]