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Sheet Pan Roasted Asparagus & Chicken With Chorizo

Yum

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


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.


Before you continue, I wanted to give you the heads up about this year’s Ultimate Healthy Living Bundle. My 4-Week Paleo program is included and the whole bundle is on sale for 6 days only, until Sep 10th. ultimate healthy living bundle in post


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 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.

Oh hey! Thank you for visiting my blog. If you’re new here, make sure to check out over 400 free recipes and lots of valuable tools and paleo resources for your wellness journey. You might also like my recipe books, eBooks and meal plans here.
Love this recipe? Try my Italian Sheet Pan Eggs With Prosciutto or my Salmon & Green Veggies Sheet Pan Bake. PS. This was one of my most popular 10 recipes in 2017.

5.0 from 8 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), ends 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.

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

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32 Comments
  1. Needed a quick meal and boy-howdy did this deliver! I used yellow and green squash, mushrooms, and onions. So very yummy, will keep this in my back pocket for future use!

  2. This was very tasty. I have no access to chorizo here in Austria. But I substituted some cheese sausages and it was awesome.

    1. Glad you enjoyed it, Krystel. You could use any good Austrian smoked sausage/salami type meat in the future as well, although cheese sausage does sound delicious.

  3. Oh this is definitely one to make again. For two months I’ve been trying various clean eating/sheet pan combos that have left a large quantity of barely edible leftovers in the fridge. I used linguica as its the only cured type chorizo I could find. It was all soo good, full of flavor, and the asparagus still had a slight crunch to it too. I’m thinking I could even have a poached egg with this for breakfast. Thank you!

  4. Bloody beautiful, added extra ingredients cherry tomatoes , quartered mushrooms served on baby spinach leaves which wilted from heat of food on top , yum.

  5. 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!

  6. 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.

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