During the week, I don’t cook much. I make a bunch of chicken at the beginning of the week for salads and we eat quick meals Monday through Thursday. With the kids schedules the way they are after school, that is all we have time for. However, with that said, on Fridays my husband comes back into town and I like to try and make dinner. He eats out every night of the week because he’s out of town, so a home cooked meal is something he likes and appreciates. Tonight I made the easiest meal ever. One I could totally make during our busy week. I made sheet pan rosemary garlic chicken with potatoes and asparagus.
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I have seen sheet pan recipes all over the internet, but have never made one. There’s really no reason why I haven’t made it. With that said, now that I have made it, I can see me doing this all the time! It’s super quick and easy to throw together. And best of all, everyone ate it, even the kid that s ays he hates chicken (well…hates chicken unless it’s in the form of a wing from Buffalo Wild Wings)!
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Sheet Pan Rosemary Garlic Chicken
Quick and easy recipe for sheet pan rosemary garlic chicken. It's low carb and Weight Watchers friendly!
- 4 TBSP Avocado Oil
- 6 Thin Sliced Boneless, Skinless Chicken Breasts
- 1 lb Red Skinned Potatoes quartered
- 1 Bunch Asparagus
- 3 tsp Rosemary Garlic Seasoning
- Salt to taste
- Pepper to taste
Preheat your oven to 425° and line your roasting sheet pan with foil (makes clean up easier). Also spray lightly with cooking spray. I like this one.
Wash and quarter your red skinned potatoes and add to a large bowl. Pour 2 TBSP of your avocado oil over the potatoes.
Next sprinkle with salt and pepper. Add 1 tsp of your rosemary garlic seasoning. I buy the Tone's Rosemary Garlic seasoning from Sam's Club. Mix well.
Spread the potatoes on your baking sheet and bake for 25 minutes.
Cut your asparagus in 2-3 inch pieces and add it to the large mixing bowl with the chicken. Sprinkle with a little salt and pepper.
Add the remaining 2 TBSP of avocado oil and 2 tsp of rosemary garlic seasoning. Mix well.
When the potatoes are done, remove the sheet pan from the oven and add your chicken and asparagus to the pan.
Place your sheet pan chicken back into the oven and cook for 30 minutes.
*Cooking time may vary, depending on the thickness of your chicken breasts. Remember to cook to an internal temperature of 165°.
Sheet Pan Rosemary Garlic Chicken
This was probably the easiest recipe I have ever pulled together. This would be perfect to make on a Sunday evening and then box up individually for quick meals during the week. Like I said earlier, both of my kids ate it. One even asked for seconds of chicken! The nice thing about this recipe is that you can use whatever seasoning you want. I do recommend picking up the small silicone tongs. It made it very easy to transfer things to and from the pan.
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It’s Weight Watchers Friendly!
This is probably one of the best Weight Watchers friendly recipes I’ve made in awhile! Currently I am on the purple plan. So my point value for this recipe is for that particular plan. You will want to put the recipe in your Weight Watchers online app to figure out the points for the particular plan that you are following. On the purple plan, this sheet pan rosemary garlic chicken is only 3 points! How great is that?!?
Thinking About Trying Weight Watchers?
Have you thought about trying Weight Watchers? I was doing the Keto diet, and it worked really well for me, until it didn’t. Being that I needed to have a plan to follow and not be left to my own devices, I decided to give Weight Watchers a try. If you would like to give Weight Watchers a try, use my link and get your first month for FREE!