Low Carb Sheet Pan Garlic Parmesan Lemon Chicken


I grocery shop on Friday mornings, and try and get everything that I will need for the week on that shopping trip. Which means whatever I buy has to stay fresh enough to last a full week. Historically, this is a huge challenge because fresh fruits and veggies don’t always last a full week.

But last year, I discovered a wonderful product from Rubbermaid called FreshWorksTM and it has changed the way we store our produce. Rubbermaid Freshworks Produce Saver containers use Rubbermaid’s revolutionary FreshVent™ technology to help keep produce fresher up to 80% longer* (compared to traditional store packaging). They are made in the USA, are BPA-Free and dishwasher safe.

I actually put FreshWorks to the test last year with strawberries. You can see how that turned out here: How to Store Produce so it Stays Fresher Longer. I also use FreshWorks to store blueberries as well. Learn more here: Low Carb Egg Bake with Blueberries and Cinnamon.

FreshWorks work great for things like berries and lettuce, and now they have some great new sizes of containers that are perfect for asparagus, zucchini, tomatoes and greens beans. There are now six sizes of FreshWorks Produce Saver containers so you are sure to find one that suits your produce needs.

Original three sizes:

  • Small (2.5 Cups): Ideal for small berries.
  • Medium (6.3 Cups): Perfect for strawberries.
  • Large (17.3 Cups): Optimal for leafy greens.

New sizes:

  • Large Square (11.1 Cups): Perfect for Tomatoes
  • Long Rectangle (8.4 Cups): Great for asparagus or zucchini
  • Small Rectangle (4.0 Cups): Will keep your green beans fresh.

You aren’t restricted to those uses, you can place whatever produce makes sense for you in any sized container. I only buy a couple of tomatoes at a time so the small rectangular worked for me and the large rectangular was a great size for my husband’s table grapes.

The secret to the effectiveness of FreshWorks containers is patented FreshVentTM technology which includes a revolutionary built-in FreshVent™ lid to regulate oxygen and Co2 and the CrispTrayTM at the bottom to lift the produce away from moisture and promote proper airflow.When I get home from the grocery store, I put my produce right into the FreshWorks containers. They don’t recommend cutting or rinsing the produce before storing in FreshWorks for best results. It’s a great way to plan meals and make sure I have the fresh veggies I need for the whole week. In fact, yesterday I made a yummy new low carb recipe with produce I bought last week.

Low Carb Sheet Pan Garlic Parmesan Lemon Chicken with Asparagus

This recipe requires a 4-24 hour marinade but after that, the prep time is only about 15 minutes with a cook time of around 30 minutes. So it’s a quick and easy weeknight meal, especially if you put the chicken in the marinade the night before.

You can also make the garlic Parmesan butter the night before, but it will need to soften in order to be able to spread it on the chicken.

After that, prep is easy, just slicing tomatoes and lemons and putting it all together on the pan.

It was almost too pretty to eat.


It was really good. I’m actually not a fan of asparagus, but I did eat some. My husband said it was really good and went back for thirds so I think that’s a good testimony!

One Pan Low Carb Parmesan Lemon Chicken with Asparagus and Tomatoes

 Time: 10 minutes Servings: 6 servings Calories: 526kcal Author: 730 Sage Street


For the marinade:

  • 1 tsp salt
  • 1/3 cup olive oil
  • 1/3 cup fresh lemon juice approx. 2 lemons
  • 1 tsp lemon zest
  • 1/2 tsp black pepper
  • 2 tsp minced garlic
  • 1 tsp oregano

For the Garlic Parmesan Butter:

  • 1/2 cup shredded Parmesan cheese
  • 4 tbsp salted butter – softened
  • 1 tbsp minced garlic
  • 1 tsp dried parsley

For the chicken:

  • 1-1/2 – 2 lbs boneless skinless chicken thighs
  • 1 lb fresh asparagus
  • 2 small tomatoes
  • 1 lemon
  • 1/2 cup shredded Parmesan cheese
  • 4 tbsp salted butter
  • 1 tsp dried parsley
  • salt
  • black pepper


For the marinade:

  • In a small bowl, mix together all of the marinade ingredients.
  • Place chicken in a shallow dish and pour marinade on top.
  • Cover and place in refrigerator for 4 hours or overnight. You may want to flip the chicken a couple of times while marinating.

For the Garlic Parmesan Butter:

  • In a medium bowl, mix together all garlic Parmesan butter ingredients until combined.

For the chicken:

  • Preheat oven to 400 degrees F.
  • Line a baking sheet with parchment paper.
  • Remove chicken from marinade and place in the center of baking sheet.
  • Spread the garlic Parmesan butter evenly across the tops of the chicken.
  • Bake for 15 minutes.
  • Meanwhile, melt 4 tbsp butter over low heat.
  • Remove baking sheet from oven and add asparagus around the edges of the pan.
  • Slice tomatoes and add on top of the asparagus.
  • Sprinkle salt and pepper over veggies.
  • Drizzle melted butter over veggies and then top with 1/2 cup shredded Parmesan and 1 tsp dried parsley.
  • Add sliced lemons.
  • Return pan to oven and bake for 10-15 minutes or until chicken reaches the proper internal temperature and veggies are tender.
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