Description

Sheet Pan Lemon Herb Chicken and Veggies delivers a bright and zesty meal that is easy to prepare and offers bold, fresh flavors. The combination of juicy chicken and roasted vegetables creates a satisfying and nutrient-dense dinner, perfect for busy weeknights.

Ingredients

Scale

1.5 lbs Boneless Skinless Chicken Breasts
2 cups Fresh Broccoli Florets
1 large Red Bell Pepper
1 medium Zucchini
3 tablespoons Extra Virgin Olive Oil
2 tablespoons Fresh Lemon Juice
3 cloves Garlic Cloves
1 teaspoon Dried Oregano
1/2 teaspoon Dried Thyme
Kosher Salt & Black Pepper to taste
2 tablespoons Fresh Parsley

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Instructions

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil
Whisk together the olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper in a small mixing bowl
Place cubed chicken, broccoli, zucchini, and bell pepper on the prepared sheet pa
Pour the dressing over the chicken and vegetables and toss to coat evenly
Spread ingredients out in a single layer and roast for 20 to 25 minutes, tossing halfway through
Check for doneness (chicken should be at 165°F), then remove from oven and garnish with fresh parsley

Notes

Using high-quality ingredients is key to flavor. Consider using organic chicken and freshly squeezed lemon juice.

Store leftovers in an airtight container in the fridge for up to 4 days.

Prep Time: 20 mins
Cook Time: 25 mins
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 320 kcal
Sugar: 5g
Sodium: 450mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 4g
Protein: 35g
Cholesterol: 75mg