Description
Lemon Herb Chicken and Veggies Sheet Pan that roasts juicy with bright citrus flavor.
Ingredients
Scale
4 boneless skinless chicken breasts
2 cups broccoli florets
2 medium zucchini, sliced
1 red bell pepper, sliced
3 tablespoons olive oil
Juice of 1 lemon
Zest of 1 lemon
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
Instructions
1. Preheat oven to 425°F and line sheet pan.
2. Whisk oil, lemon, garlic, and herbs.
3. Place chicken on pan and brush with mixture.
4. Add vegetables and toss in marinade.
5. Spread in single layer.
6. Roast 25 minutes until cooked through.
7. Broil briefly for browning.
8. Serve warm.
Notes
Do not overcrowd pan.
Use thermometer to check doneness.
Store leftovers up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 5g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 110mg
