Description
Sheet Pan Lemon Herb Chicken and Veggies that roasts juicy with bright citrus flavor.
Ingredients
4 boneless skinless chicken breasts
2 cups broccoli florets
1 zucchini, sliced
1 red bell pepper, sliced
1 cup baby carrots
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 juice, zest, garlic, and herbs.
3. Place chicken on pan and brush with marinade.
4. Add vegetables and toss in marinade.
5. Spread in single layer.
6. Roast 25 minutes until chicken is cooked through.
7. Broil briefly for browning.
8. Serve warm.
Notes
Do not overcrowd pan.
Use thermometer for 165°F internal temp.
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: 400
- Sugar: 5g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 110mg
