Description
A quick and easy recipe for Sheet Pan Lemon Herb Chicken and Vegetables, perfect for a weeknight dinner.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cups mixed vegetables (bell peppers, zucchini, and carrots)
- 1/4 cup olive oil
- 2 lemons (juiced and zested)
- 2 teaspoons dried oregano
- 2 teaspoons garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine olive oil, lemon juice, lemon zest, oregano, garlic powder, salt, and pepper.
- Add chicken breasts to the bowl and coat them well with the marinade.
- Place the marinated chicken on a sheet pan.
- Add mixed vegetables around the chicken on the sheet pan.
- Drizzle any remaining marinade over the vegetables.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
- Let it rest for a few minutes before serving.
Notes
- Feel free to use any vegetables you have on hand.
- This dish can be served with rice or quinoa for a complete meal.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with vegetables
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 100mg
Keywords: Sheet Pan Lemon Herb Chicken, Chicken and Vegetables, Easy Chicken Recipe