Roasted lemon-pepper chicken and asparagus with yogurt-feta smear

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Roasted lemon-pepper chicken and asparagus with yogurt-feta smear

Roasted lemon-pepper chicken and asparagus with yogurt-feta smear

Gluten-Free Friendly, Keto-Friendly, Carb-Conscious, No Added Sugar, <600 Calories, Protein Plus

2 Servings, 400 Calories/Serving

25–40 Minutes

Featuring roasted chicken and blistered tomatoes, this sheet pan dinner is simple and impressive. Go ahead and gloat. We won’t tell anyone how easy it was.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • Chicken options:
  • 2 boneless skinless chicken breasts (about 5 ounces each)
  • 2 boneless skinless chicken thighs (about 5 ounces each)
  • Sunbasket lemon-pepper marinade (lemon juice - gluten-free tamari - Dijon mustard - black pepper)
  • 10 ounces organic asparagus
  • 6 organic scallions
  • 6 ounces organic cherry or grape tomatoes
  • 4 or 5 sprigs organic fresh dill
  • 1 wedge preserved lemon
  • Sunbasket yogurt-feta base (feta - Greek yogurt - lemon juice - extra virgin olive oil - Kalamata olives - garlic - dried oregano)
  • 2 tablespoons Greek yogurt

Nutrition per serving

Calories 400, Total Fat 27g (35% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 65mg (22% DV), Sodium 1260mg (55% DV), Total Carb. 16g (6% DV), Fiber 6g (21% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 29g
Contains: Milk, Soybeans

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt " + "per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility " + "that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, " + "Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep and start roasting the chicken

Heat the oven to 425°F. 

  • Pat the chicken dry with a paper towel; season lightly with salt. Rub all over with 1 to 2 teaspoons oil and the lemon-pepper marinade.

On one end of a sheet pan [on 1 sheet pan], place the chicken. Roast until starting to brown but not yet cooked through, about 10 minutes. Carefully remove the pan from the oven and turn the chicken. Meanwhile, prepare the vegetables.


Prep the vegetables

  • Snap off the woody ends from the asparagus. 
  • Trim the root ends from the scallions.

In a small bowl, drizzle the tomatoes with 2 to 3 teaspoons oil and season with salt and pepper.

In a large bowl, toss the asparagus and scallions with 1 to 2 tablespoons oil; season with salt and pepper.


Roast the vegetables; finish roasting the chicken

On the other end of the sheet pan [on a 2nd sheet pan], spread the asparagus, scallions, and tomatoes in an even layer. Roast until the vegetables are tender and the chicken is cooked through, 12 to 14 minutes. Meanwhile, prepare the yogurt-feta smear.


Make the yogurt-feta smear

  • Coarsely chop the dill.
  • Remove any pulp from the preserved lemon and discard; finely chop the peel.

In a small bowl, stir together the yogurt-feta base, Greek yogurt, dill, and half the preserved lemon peel. Season lightly to taste with salt and pepper and more preserved lemon if desired.


Smear the yogurt-feta mixture on individual plates and top with the asparagus, scallions, and tomatoes. Serve the chicken alongside. 

Kids Can!
  • Snap off the ends from the asparagus.
  • Toss the asparagus and scallions with oil and season. 
  • Time the cooking.
  • Stir the yogurt-feta smear.
  • Smear the yogurt-feta mixture on plates.