Sheet Pan Lemon-Chicken and Asparagus with Hollandaise

I don't know where you live, but here it's been a cook'n hot summer.  I'm not going to complain because as I told my husband last week...enjoy it now...you're going to have your snow blower fired up and working again to clear the driveway and sidewalks before you know it.

It's been so warm that I had to purchase two small kiddo pools for the pups and they are loving it!  While they rest from their pool time, I head over to our community pool for an hour or so, for some self-care me time...actually I'm just trying to beat my husband's golf tan!

So between the heat, and trying to cook for our empty house again, I am loving this sheet pan dinner and look forward to trying out other test sheet pan meals.  So easy and so delicious!  Honestly, clean up is the best part though.

I hope you are all staying healthy, happy...and sparkly!

Sheet Pan Lemon-Chicken and Asparagus with Hollandaise

4 small chicken breasts, boneless and skinless

1/3 cup lemon juice

1/4 cup honey

1 Tbl soy sauce

1 Tbl garlic, minced

1/2 tsp herbs de provence

1 Tbl parsley, fresh, finely chopped

salt and pepper

1 bunch asparagus, ends removed, rinsed and dried

1 lemon, sliced

hollandaise sauce, prepared

Preheat oven to 400 degrees.

Line a baking sheet with foil and spray with nonstick cooking spray.  Place chicken breasts on sheet pan and season lightly with salt and pepper.

In a small mixing bowl, combine the lemon juice, honey, soy sauce, garlic, herbs de provence, and half of the parsley.  Pour half of the mixture over the chicken and place the lemon slices on top.

Cover with foil and bake for 20 minutes, or until the chicken is cooked through.  Remove sheet pan from oven and set aside.  Set oven to broil setting.

Uncover and place the asparagus around the chicken.  Pour the remaining lemon mixture over the asparagus.  Season the asparagus with salt and pepper.  Return sheet pan to oven and broil until the chicken is golden and the asparagus is cooked.

Drizzle the chicken and asparagus with a small amount of warmed hollandaise sauce, sprinkle with remainng fresh parsley, and serve with rice pilaf.

Enjoy!

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