Easy Sheet-Pan Chicken with Asparagus & Creamy Olive Yogurt
A quick 30-minute weeknight dinner featuring tender chicken and roasted asparagus, topped with a zesty homemade yogurt sauce. Minimal effort, maximum flavor and cleanup!
Ingredients
- 4 chicken breasts
- 1 lb asparagus, trimmed
- 2 tbsp olive oil
- 1 cup Greek yogurt
- 2 tbsp olives, chopped
- 1 tbsp lemon juice
- Salt and pepper, to taste
Instructions
- Preheat oven to 400°F (200°C)
- In a bowl, toss chicken and asparagus with olive oil, salt, and pepper
- Arrange in a single layer on a baking sheet, ensuring even spacing
- Roast for 25 minutes or until chicken reaches 165°F
- While roasting, mix Greek yogurt, chopped olives, lemon juice, and salt in a bowl
- Let chicken/asparagus rest briefly after roasting
- Serve warm chicken and asparagus drizzled with yogurt sauce
Notes
Use fresh asparagus for best texture
Prevent overlapping on baking sheet for even cooking
Marinate chicken ahead for deeper flavor
Broil 2-3 minutes for crispy skin
Veggie alternative: Substitute chicken with extra asparagus or tofu
Prevent overlapping on baking sheet for even cooking
Marinate chicken ahead for deeper flavor
Broil 2-3 minutes for crispy skin
Veggie alternative: Substitute chicken with extra asparagus or tofu