This delicious dinner of roasted sheet pan dinner with asparagus, chicken and chorizo is fuss-free, healthy and easy to make. This meal is paleo, Whole30, gluten-free and low-carb. Serve with a side salad or as is!
Chicken Chorizo Sheet Pan Dinner
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 a tray and an oven. Baking a few of your favourite ingredients in one go means less cleaning 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; 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.
The recipe should take just under 30 minutes, so it’s perfect for a midweek dinner or a 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.
Tips For Making Chicken And Chorizo Sheet Pan Dinner
- 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
More Sheet Pan Recipes
Italian Sheet Pan Eggs With Prosciutto
Salmon & Green Veggies Sheet Pan Bake
Baked Spiced Cod With Brussels Sprouts & TomatoesPrint
Chicken & Chorizo Sheet Pan With Asparagus
- Prep Time: 10 mins
- Cook Time: 17 mins
- Total Time: 27 mins
- Yield: 2-3 1x
- Category: Main
- Method: Sheet pan bake
- Cuisine: Spanish
Looking for chicken and chorizo recipes? This sheet pan dinner with Spanish chorizo, chicken strips and nutritious asparagus is super easy to make and is full of flavour. It’s gluten-free, paleo and Whole30 friendly.
For the onion & pepper mixture
- 1 large onion, diced
- 1 medium red pepper, diced
- 1 small chorizo sausage, peeled and diced (about 100–150 g / 4–5 oz.)
- 1/2 teaspoon paprika powder
- 1/2 teaspoon onion powder (optional)
- 1/2 teaspoon cumin powder
- A pinch of dried coriander or thyme
- A generous pinch of salt and pepper
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
For the chicken
- 4–5 chicken tenderloins, cut into 3 pieces each (see notes for alternatives above)
- 1 teaspoon paprika
- 1/4 teaspoon cumin powder
- A pinch of salt
- 1 tablespoon olive oil
- 100 g / 3-4 oz. asparagus spears (1 bunch), ends trimmed
- 2 cloves garlic, finely diced
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- A generous pinch of salt
- Preheat the oven to 210 C / 410 F. While the oven is heating up, prepare the ingredients.
- 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.
- 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.
- 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.
Make ahead prep tip: 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.
- Serving Size: Half of the sheet pan
- Calories: 681
- Sugar: 7.8 g
- Sodium: 1388.7 mg
- Fat: 48.2 g
- Saturated Fat: 12.5 g
- Carbohydrates: 18.2 g
- Fiber: 4.5 g
- Protein: 45.8 g
- Cholesterol: 144.1 mg
Irena, this looks A-MAY-ZING!! So fresh and summery – I’m definitely making this recipe xx D
Thanks Donna 🙂 It’s great for summer and spring!
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!
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.
This looks so good I need to try it 🙂
Do you have the nutritional breakdown of this recipe? It was amazing!
No, but you can calculate it based on the ingredients using something like MyFitnessPal tool.
This was amazing! My first sheet pan meal, and I love the simplicity! Thanks for sharing.
Glad you enjoyed it Christina 🙂 I love how simple it is too.
This was fantastic. Thanks so much very tasty!
I make this almost weekly! It is great for portioning for lunches. 🙂 Highly recommend.
Thanks Heather! I knew it would become a popular recipe – so so easy and quick 🙂
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!
Bloody beautiful, added extra ingredients cherry tomatoes , quartered mushrooms served on baby spinach leaves which wilted from heat of food on top , yum.
Thanks Geoff 🙂 Glad you enjoyed this. Yes to spinach!
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!
Yes, poached egg for breaky with this would be amazing! Happy you enjoyed it.
This was very tasty. I have no access to chorizo here in Austria. But I substituted some cheese sausages and it was awesome.
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.
Made this tonight….it is amazing, very very flavorful!! Will definitely make this again!!
Thank you, Marcia. I am super happy you liked it.
What is a brown onion?
White onion with the brown skin on it
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!
Thanks Jen 🙂 Love the squash addition as well.
Do you know the macros for the recipe?
Not off the top of my head but you can copy/paste the ingredients into MyFitnessPal calculator to get a quick estimate.
Love this! I’ve made this a few times now and am making it for supper again tonight. I have used green beans and broccoli as asparagus was too dear, unfortunately. I double the veggies and increase the meat by 1/2 to make two trays so there are tonnes of leftovers. Love the sauciness so serve it over rice so none of it is wasted. My chorizo must be quite fatty, so I find I don’t need to use quite as much oil as the recipe calls for. Simple and such a delicious flavour. Thanks for sharing the recipe!
Thanks, Jennifer! Yes, some chorizo sausages can give out a lot of oil so I’m glad you’ve figured out how much extra oil you need to use.
This was really tasty. I went with smoked paprika and used a nice dry Spanish chorizo which cooked up so nicely. Had a big baby arugula salad with it. Thanks for sharing this.
Thank you 🙂
Just made this for dinner and hubs Amy’s it is a keeper. Served it with buttered rice and corn on the Cobb. Made exactly as recipe except I didn’t have lemon juice. Thanks for the “keeper”!
Thanks, Linda. Sounds like a delicious meal with some rice and corn on the side. Glad everyone liked it!
Made this tonight and it was delicious. Fit within mine and my husband’s diet and my 5 year old son loved it too. I served a side salad with a poppyseed dressing along side to give a sweet offset to the slight spice. Great dinner. My son asked me to make it again tomorrow. 😉
That’s awesome! Thanks 🙂
Would it be possible for you to provide the nutritional information per serving? This is a very important part of the recipe for anyone tracking their daily nutrition counts.
I am going through a backlog of my recipes and putting that information in. I have a lot to get through so it will definitely be there soon!