Chicken & Asparagus Sheet Pan

Ingredients

• 9 oz (255 g) boneless skinless chicken breast (trimmed)
• 2 cups (250 g) cauliflower rice (chopped)
• 1/2 cup (80–100 g) whole-wheat pasta (cooked) (cooked (optional))
• 1–2 Tbsp lime juice (or to taste)
• a few sprays olive oil spray (or 1 tsp olive oil)
• 1 tsp onion powder (plus more to taste)
• 2 cloves garlic (minced)

Steps

1. Prep: Chop vegetables and pat the protein dry. Preheat a lined sheet pan at 425°F.
2. Season the protein with salt, pepper, garlic, and your preferred spices.
3. Arrange protein and vegetables on the sheet pan. Mist with olive oil spray.
4. Roast 14–18 minutes (until protein is cooked through).
5. Stir in sauce elements (yogurt/lemon/soy/salsa, etc.) and toss to coat.
6. Serve as a bowl (add rice/quinoa if using). Adjust salt/acid/heat to taste.