Description
A delicious and easy recipe for Sheet Pan Lemon Herb Chicken and Vegetables, perfect for a quick weeknight dinner.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 pounds)
- 2 cups broccoli florets
- 2 cups baby carrots
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 2 teaspoons dried oregano
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lemon, sliced (for garnish)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it with cooking spray.
- In a small bowl, whisk together the olive oil, lemon juice, oregano, garlic powder, onion powder, salt, and black pepper.
- Place the chicken breasts on one side of the sheet pan. Brush half of the lemon herb mixture over the chicken, ensuring it is well coated.
- In a large bowl, combine the broccoli, baby carrots, and sliced bell peppers. Drizzle the remaining lemon herb mixture over the vegetables and toss to coat evenly.
- Spread the vegetables on the other side of the sheet pan, arranging them around the chicken.
- Place lemon slices on top of the chicken and vegetables for added flavor.
- Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
- Remove from the oven and let it rest for 5 minutes before serving. Garnish with chopped parsley if desired.
Notes
- For a spicier kick, add red pepper flakes to the lemon herb mixture.
- You can also substitute the chicken with boneless, skinless thighs for a juicier option.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 100mg