Okay, I’m going to be honest – I rarely make one pan meals. And whenever my food-related newsletters come through email, I think to myself – why don’t I make my life easier and make more one pan meals? Kinda like how I don’t eat enough fruits in my diet, and there’s really no rhyme or reason for it because I like fruit.
We were up in Minnesota a couple weekends ago with friends, then this weekend we’re heading to Chicago to watch Billy Joel preform at Wrigley Field (I’m SO EXCITED!), and then the Thursday before Labor Day weekend we’re taking off and driving to Fort Collins, CO for a long weekend of food, brewery tours, hiking, biking, and spending time in one of my favorite states! Stay tuned for a travel entry on that trip 🙂
I also am in week 3 of a new workout program where I’m dredging myself out of bed at 5:15am everyday and each week a new and different part of my body decides to be in pain. This week? My hammies. With the 6 days a week workouts and the travel I’ve thrown in the towel and decided to quit wondering why I don’t make my cooking life easier and actually go and do it.
Que this one pan meal.
This one pan meal was a life saver. Even without the early mornings and travel life is just busy right now, as I suspect it gets for most of you. Instead of slaving away over the grill and juggling with making sure the asparagus steams soon enough (but not too soon that it gets cold) and the sweet potato fries cook the crispiness I love, I decided that using one pan would make my life so much easier.
Also, it frees up time for me to continue my binge of Homeland.
Be careful how much olive oil you use on the sweet potato fries if want them crispy. You want just enough that the seasoning sticks to them, but not so much that they don’t crisp up. I’ve made that mistake before, and after 90 minutes I had only semi-crispy fries, so this pro-tip comes straight from my “here’s my mistake so you don’t make the same one” file.
Also I tossed the asparagus and sweet potato noodles every 5-10 minutes to keep fresh and to help the noodles that weren’t on the top to get crispy.
If you’re looking for an amazing BBQ sauce to use, I’m still using Oklahoma Joe’s. And I’m still obsessed. I get nothing – zero dollars, zero kickback, zero acknowledgement – for mentioning them, so seriously, take my advice and buy yourself a bottle (or a half gallon, whatevs).
And if you need a spiralizer I definitely recommend The Inspiralizer. Created by Ali over at Inspiralized, this is my go-to spiralizer for quickly and easily creating fun and healthy vegetable (and fruit) noodles!
PRODUCTS USED IN THIS RECIPE:
Serves 1 serving
15 minPrep Time
30 minCook Time
45 minTotal Time
- 4 chicken breasts
- 20 stalks of asparagus
- 2 sweet potatoes, peeled and spiralized, Blade C
- 1/2 c. BBQ sauce
- 2 tbsp. olive oil, divided
- 3 tsp. salt, divided
- 3 tsp. pepper, divided
- 1 tsp. chili powder
- 1 tsp. onion powder
- 2 tsp. garlic powder, divided
- Preheat oven to 425 degrees and move the oven rack to the top of of the oven.
- Line a baking sheet with aluminum foil
- Season the chicken breasts with 1 tsp. of the salt, 1 tsp. of pepper, and 1 tsp. of garlic powder. Add the chicken breasts to the baking sheet.
- In a bowl coat the asparagus stalks with 1 tbsp. olive oil, then season with 1 tsp. salt, 1 tsp. pepper and 1 tsp. garlic powder. Add the asparagus to the baking sheet.
- In another bowl toss the spiralized sweet potatoes in the remaining 1 tbsp. of olive oil, then toss with the remaining 1 tsp. salt, 1 tsp. pepper, chili powder and onion powder. Add the sweet potatoes to the baking sheet.
- Bake for 45 minutes, or until the chicken is cooked through, tossing the sweet potato noodles every 5-10 minutes. Brush the chicken with the BBQ sauce then bake for another 5 minutes. Enjoy!