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Description
A simple and healthy sheet pan dinner featuring chicken and a colorful assortment of vegetables seasoned with lemon and herbs.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 head broccoli, cut into florets
- 2 bell peppers (any color), chopped into 1-inch pieces
- 1 large zucchini, chopped into 1-inch pieces
- 1 red onion, roughly chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a large bowl, combine the chicken pieces, broccoli florets, chopped bell peppers, zucchini, and red onion.
- Drizzle the olive oil and lemon juice over the chicken and vegetables. Sprinkle with dried oregano, thyme, garlic powder, salt, and black pepper. Toss everything together until the chicken and vegetables are evenly coated.
- Spread the mixture in a single layer on the prepared baking sheet. Use two baking sheets if necessary to avoid overcrowding.
- Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender-crisp. Stir halfway through baking for more even roasting.
- Remove from the oven, garnish with fresh parsley if desired, and serve immediately.
Notes
- This dish pairs well with quinoa or brown rice.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 100mg