Sweet & Citrusy Sheet Pan Supper


1/4 cup honey
1/4 cup lemon juice
2 tablespoons soy sauce
4 cloves garlic, minced
1 tablespoon chopped fresh parsley
1 teaspoon salt
1/2 teaspoon black pepper
4 boneless, skinless chicken breasts, cut in half
16 spears fresh asparagus, ends trimmed and cut in half
1 red bell pepper, cut into 1/2-inch slices
1/2 lemon, thinly sliced


1. Preheat oven to 400 degrees F. Coat a rimmed baking sheet with cooking spray.
2. In a small bowl, combine honey, lemon juice, soy sauce, garlic, parsley, salt, and pepper; mix well. Pour 3/4 of honey mixture into a large resealable plastic bag or glass baking dish; add chicken, seal bag or cover, and refrigerate at least 1 hour.
3. When ready to cook, place remaining honey mixture into a medium bowl, add asparagus and peppers, and toss until evenly coated.
4. Place chicken on baking sheet; discard marinade. Place vegetables around chicken and top with lemon slices. Bake 20 to 25 minutes or until chicken is no longer pink in center, and vegetables are tender.