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.
Ingredients
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
For asparagus
- 100 g asparagus spears 1 bunch / 3-4 oz., ends trimmed
- 2 cloves garlic finely diced
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- A generous pinch of salt
Instructions
- 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.
Notes
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.
Nutrition
Calories: 543kcal | Carbohydrates: 15g | Protein: 31g | Fat: 41g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 0.01g | Cholesterol: 114mg | Sodium: 146mg | Potassium: 773mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3380IU | Vitamin C: 110mg | Calcium: 68mg | Iron: 4mg
Tried this recipe?Mention @cookedandloved or tag #cookedandloved